Video:Gourmet Egg Saladwith Jonathon Stewart
Egg salad is notorious for its amazing flavor, but also its amazing cholesterol count. Try this egg salad recipe to cut down on the bad stuff without sacrificing an ounce of delicious taste.See Transcript
Transcript:Gourmet Egg SaladHi! I'm Jonathon Stewart for About.com Food and today it's all about gourmet egg salad. Now, if you've ever sat through an entire showing of "What's Up Tiger Lilly" with the hopes of discovering the secret to the world's greatest egg salad, then this recipe is for you. Although mine is much better than Woody's movie version, trust me.
Egg Salad IngredientsFor today's recipe, here's what you'll need - check it out:
- 4 egg whites and two yolks
- 1 chopped red onion
- 1 red pepper
- 3 cloves of minced garlic
- 2 diced dill pickles
- 1/4 cup of shredded Parmesan cheese
- 1/4 cup of your favorite mustard
- salt and ground pepper
- a pinch of freshly chopped or dried dill
- a pinch of nutmeg
Heart Health Egg SaladThe American Heart Association recommends that people limit their daily cholesterol intake to about 300 milligrams, which makes eating eggs a tough proposition especially if you're eating more than one a day (your average egg has about 213 milligrams, all in the yolk). Mayonnaise, which is basically a combination of eggs and oil, only complicates the cholesterol conundrum. But stick to this recipe, and you'll still be getting all the flavor, while keeping the bad stuff to a minimum.
Prepare the EggsStart by placing your eggs in a small pot, and filling it with tap - until the water level is about an inch over the eggs. Turn your burner on and let the water come to a boil, then reduce it to a simmer for about 10 minutes. Carefully remove your eggs with a spoon, and set them aside to cool while you prepare the other ingredients. If you somehow manage to mix up your boiled and raw eggs (it happens to the best of us) - try this highly scientific test to sort them out. On a hard surface, turn the egg on its side, and spin it. If it spins evenly, it's cooked - if it wobbles, it's raw. Oh right, back to the salad:
Mix the Egg Salad IngredientsIn a large bowl, combine all the ingredients except for the egg and nutmeg until you have a nice even base.
Separate the Egg Whites and YolksNext, peel your boiled eggs being sure to remove both the shell and the membrane underneath. Sometimes it can be helpful to do this in a pan of water. I tend to butcher at least one of my eggs every time - which is no problem. As long as you've got two that you can easily remove the yolks from, then you're in business. Separate and discard two of the yolks from the whites, and chop the remaining four into small chunks. Mix in the egg with the rest of the salad - add a little extra mustard if the concentration is too thick.
Finish the Egg SaladThis healthful and delicious egg salad can be eaten right away, or kept in the fridge for a few days. Since it doesn't have any mayo, it's also great for picnics and barbecues and can even stay in the sun for a couple hours. As long as you don't live on the equator.
Serve the Egg SaladTo make it a true salad, serve on a small bed of greens, and for a great final touch of flavor and color, add your pinch of nutmeg. It's beautiful. I don't even know if I can eat it. Not without a fork anyway.
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