Dill Egg Salad (No Mayo)

I haven't written any recipes all summer!! So today, I will share with you an egg salad recipe. Usually, when I think of egg salad, the two things that come to mind are cholesterol and fat. With all those eggs and all that mayo, it can't be good to have too many of them.

Started to sift through recipes for healthy substitutions... My egg salad was mayo-less.
This is a great recipe for picnics, tea parties, lunch/dinner.

Dill Egg Salad 
Cook Time: 10 minutes      Prep Time: 20 minutes

Ingredients:
6 eggs
3 tbsp greek yogurt
1/2 - 3/4 tsp coarse sea salt (this is to your liking)
1/2 tsp black pepper
2 tbsp dijon mustard

Directions:
Bring a pot of water to boil for the eggs. Generally, it takes about 9 minutes to get a hard boiled egg. I like to boil it longer just in case. Once that is done, strain the hot water. add cold water to the eggs. You don't want to burn your fingers while trying to peel them. Gently hit the hard boiled eggs against the side of the pot. Peel off the egg shells.

To make it less cholesterol, only use 1-2 egg yolks. Most people will want two to mash with the egg whites, but I am fine with just keeping one egg yolk. Discard the other 4 or 5 egg yolks. They stay intact, so it's easy to do.

Chop the egg whites (Or you can pulse it a couple times in the food processor. I don't like to do that since I have to wash the food processor.). In a bowl, mix the chopped egg whites with the egg yolk(s). Mix well so that the egg yolk is more even distributed.

In a separate bowl, add the greek yogurt, dill, and salt. I tasted the mixture, it still tasted like yogurt. What transformed it into a salty mixture was the mustard. Add mustard and black pepper. Then taste and see if you want more salt, pepper, etc.

Pour the yogurt mixture into the bowl with the chopped eggs. Mix with a spoon. That's it!

I like to put the egg salad on wheat bread. Adding arugula would be a nice touch but I didn't have any on hand. I chopped some green beans to give my egg salad a crunchier texture.

You can get creative by making shaped tea sandwiches, open faced sandwiches, pita pockets, etc.

Enjoy!!

Light & Healthy Stuffed Mushrooms

I have made amazing stuffed mushrooms before. It is really quite easy. I don't remember exactly what I used last time since each time it depends on what is in my fridge and pantry.

This time, I was thinking about how I could make a version that was lighter and healthier. Many recipes call for cream cheese. After sifting through many recipes while thinking about what I had on hand, I concocted a recipe. I'll have to say that not only was it healthy but it was the best tasting!!

Light & Healthy Stuffed Mushrooms
Ingredients: 
6 Large Mushrooms
1/2 cup shredded cheese
1 cup chopped spinach
some walnuts (in pieces)
1 small onion (1/2 large onion)
dice some ham
salt, pepper, paprika
some crackers

Directions:
Preheat the oven to 350F. Clean and hollow out the large mushrooms. Set aside. (Note: When I hollow out the large mushrooms, I actually dice that part of the mushroom to put into the stuffing mixture. That way you don't waste it.)

In a skillet, heat the olive oil on medium heat. Add chopped onions. Saute for about four to five minutes. When onions soften, add chopped spinach. Stir well. Add shredded cheese (American, Swiss, or cheese of your choice), some ham and crushed walnuts. Add seasonings (salt, pepper, paprika) to taste.

Remove from heat. Spoon the mixture into the mushroom caps.

Put some crackers in a plastic bag. Crush it so that you create breadcrumbs. Top the stuffed mushrooms with the crushed crackers. 

Place on a baking sheet. Bake for 20 minutes.

These stuffed mushrooms are simply delicious. It won't leave you feeling heavy like most restaurant stuffed mushrooms.

ENJOY!!! =D