Light Egg Salad

You want the sandwich, but don't want all the calories! Here is the solution. If you'd like it even lighter than this, omit half of the yolk, the mayo, and instead of buttermilk, substitute Greek yogurt. I usually like to add a leaf of lettuce (iceberg) and a couple of thin slices of tomato.


4 Servings

• 8 egg
• 1/3 cup 2% buttermilk
• 1 stalk celery, finely diced
• 5 baby carrots, finely diced
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1/4 t sea salt and freshly ground pepper, to taste 
• 1/4 t parsley, finely chopped, garnish

1. Arrange eggs in a single layer in a large pot and fill with cold water until covered by 1-2 inches of water.
2. Add 1 teaspoon salt and bring to a boil. Once boiling, turn heat off and let sit for 15 min.
3. Run eggs under cold water to stop them from cooking further.
4. Peel eggs and cut in half.
5. Finely dice eggs (you can use less yolk if you want it lighter), and place in a medium bowl.
6. Add celery, carrots, buttermilk, mustard, mayonnaise, parsley, salt and pepper, and mix well until everything is combined. Set aside.
7. Turn over broiler on low and place bread slices on a baking tray.
8. Use bread of your choice. I like nine grain bread.
9. Optional: place a layer of spinach and slices of tomatoes on the bread before spreading on egg salad.
10. Garnish with chives and parsley, and serve immediately.