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Archive for September 10th, 2010

This was a good meal, especially after a couple of days of feasting. Something light, easy to prepare, very tasty. From the AMA’s Family Health Cookbook.

A healthier egg salad (slightly modified to be nondairy)

2 tablespoons reduced-fat mayonnaise

1 tablespoon plain soy yogurt

2 tablespoons sweet pickle relish

4 hard-cooked eggs, chopped

2 hard-cooked egg whites, chopped

1/2 cup finely chopped celery

1/4 cup finely chopped scallion

1/4 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon cayenne pepper

4 pitas, or bagels, or flatbread, or whole wheat toast

leaves of soft lettuce (Bibb or Boston)(I used radicchio, too)

In a mixing bowl, combine the mayonnaise, yogurt, and relish. Add the eggs, egg whites, celery, scallions, salt, pepper, and cayenne. Mix well. (may be made a day ahead and refrigerated).

Serve with bread of your choice, and sided with lettuce. Makes 4 servings.

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