There are days where I crave something rich and creamy [**insert mac & cheese here**] but after a solid workout my mind shifts to how I can make it just as tasty without feeling guilty. That’s where my guilt free egg salad comes into play.
As many of you know, I’ve moved to the UK! I’m pretty sure since I’ve landed, I’ve indulged in fine cheeses daily…no joke, my uncle loves his cheeses and i’m equally happy to try them. London is also a foodie capital so I’m always inclined to try a new restaurant when I’m in the city. It was constant eating when I first got here and though I was walking a lot, I didn’t feel like I had any balance.
My first instinct was to change the way I was eating, so I got back into the swing of things asap of eating well during the week and only treating myself on weekends, only if I really wanted to. I also joined a local gym (Orange Theory) which I absolutely love, I really wished I had joined earlier. This is not sponsored by any means, i’m just really happy with this gym. I’m very motivated when i’m there because of the group around me and the trainer also pushes you to reach goals hit personal bests. I feel SO good after a solid 1 hour workout which literally kicks my butt. So my theory is that if I workout and I eat better during the week, I won’t feel so guilty about those one or two meals that are indulgent, right?
Egg salad is a classic sandwich, something I’ve always had a soft spot for. They’re so delicious when done properly and oddly enough I do crave a good egg salad once in a while. I’ve always preferred to make my own egg salad because if I ever bought or ordered one they were so heavy with more mayo than egg!
I’ve switched up my favourite egg salad and made it without mayo. It is still packed with that creaminess we all know and love and full of flavour. I’ve swapped out the mayo for Greek yogurt which is a lighter option but still as creamy.
With the slight crunch from celery and tang from the mustard and capers this egg salad is flavourful and creamy with less guilt. Top a piece of whole grain seeded bread with, sliced avocado for that extra creamy texture and some good fats! Pile on the egg salad and finish with a fresh herb and radish salad. I think it’s quite nice to eat open faced but feel free to top with another slice of bread if you like.
Egg salad is a great base for a number of flavours; if you don’t like capers or mustard or celery, feel free to omit them or switch up with some sriracha for spice or smoked paprika and chopped cucumber. Any way you serve it I’m sure it will be delicious! I also love eating egg salad in radicchio leave for some added crunch and slight bitterness or even endive leaves which would be great for snacking on!
2 tsp white vinegar
½ cup Greek yogurt
1 ½ tsp Dijon mustard
1 celery stalk, chopped finely
1 tbsp finely chopped chives
1 tsp lemon juice
½ tsp paprika
½ tsp capers, finely chopped
Salt and pepper to taste
2 thick slices Whole grain bread
1 Avocado, sliced thick
Celery leaves (or any greens, arugula would work great!)
2 Radishes, thinly sliced
1 tbsp Extra virgin Olive Oil
- Bring a medium saucepan filled ¾ with water to boil. Add 2 tsp white vinegar to the boiling water and carefully place the eggs in the saucepan Boil eggs for 10 minutes. After 10 minutes, using a slotted spoon, remove eggs and place in an ice bath immediately to stop cooking. When cool peel, and roughly chop.
- In a bowl, mix together all of the egg salad ingredients until combined. Season with salt and pepper to taste.
- Lightly toast bread until just golden. Top each with sliced avocado and egg salad. Garnish with celery leaves, cress and shaved radishes. Drizzle with extra virgin olive oil and serve open faced.
- Feel free to substitute the seasonings and filings
- The herb salad on top and radishes are a great accompaniment but feel free to omit and enjoy between two pieces of bread.
Ready in: 15 minutes
Course: Breakfast, Lunch
Ingredient: Eggs, Avocado