Sexy Egg Salad


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Now to those leftover eggs. Have any? Don’t despair.

Easter is a feaster, but salad-y doesn’t have to be a malady.

Not when you have this delicious, fun, colorful presentation to place before everyone. I wanted to make a festive dish hat you could take to any party and it would be a hit. Only half of the eggs went into the salad proper, and the other four I placed on top for kicks.

It ended up being a really good idea to do it this way; I found that the kids who don’t like egg salad but love hard-boiled eggs dipped in and grabbed the top layer and were supremely happy with it to the point they gave the rest of the salad a try. You could even stuff the eggs to devil them for more color/fun. It really is an interactive salad.

It was a total win-win.

Some thoughts:

  • I added a bit extra green and red pepper to garnish the center of the dish, but if you don’t want to add the carbohydrates, you could opt for black olives instead.
  • Want to cut the fat? Add half of the mayonnaise and sub in some plain Greek Yogurt.
  • For added fun, devil the eggs on top with some of the egg salad in the dish instead of leaving them as hard-boiled.
  • Keep refrigerated or chilled since this dish contains mayonnaise and eggs.
  • You can add crumbled bacon for even more oomph, but the vegetables do a terrific job bringing the crunch in this dish.
  • You could add tuna to this dish for even more texture and protein.
  • This dish is sugar free, gluten free and induction friendly.

Sexy Egg Salad

8 hard-boiled eggs, peeled and chopped
1 Tbsp vinegar
½ cup chopped red onion
½ cup celery chopped (1 long stalk)
¼ cup red bell pepper, chopped
4 Tbsp chopped green pepper
2 stalks green onion, chopped
2 kosher baby dill pickles, chopped
1 Tbsp mustard
1 cup mayonnaise (or more for moisture/flavor)
1 tsp salt
½ tsp pepper
paprika

Mix all ingredients save for eggs. Chop eggs and add them to the dish (if you’d like to prepare the dish as pictured, add only four of the eggs to the salad and slice other four eggs open along the length and place round-side down in the bowl). Refrigerate until serving. Add paprika before serving if desired. Keep covered in the refrigerator.

Makes about 4 cups, or about 8, 1/2 cup servings. Recipe can be doubled.

Nutritional Information per 1/2 cup serving: Calories: 287 , Carbohydrates: 2 g, Fiber: 1g, Net Carbohydrates: 1 g, Protein: 5 g, Fat: 28g

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Comments

  1. It looks gorgeous!!!! I love this for a way to make egg salad a lot more special for company. You done good.

    • Thank you so much, Penny! I hadn’t even planned to do that and then I changed my mind–and I’m glad I did. I’ve just discovered that there’s not much of the salad left this morning.

  2. Will be trying this soon. Looks great.

  3. Great recipe. Just finished making some, except that mine was not egg salad, it was chicken salad as I substituted chicken for the egg and it is delicious. Thanks.

    • Yeah! I am so glad, John! I really think chicken really benefits from those added ingredients! Thanks for letting me know!

      • You are quite welcome. And keep on coming up with the great recipes as I love them and they are helping me considerably with my diet. I am on the Atkins and have lost 41 pounds since 3/29/12. Started out at 282 and now at 241, and feeling GREAT!!! Thanks again

  4. Oh! Adding red bell peppers sounds great! Pickles sounds interesting too.

  5. I use this recipe everytime we make egg salad or deviled eggs, but always shake in a little tabasco sauce as well! Yum

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