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!!

Brussels Sprout Salad

One evening at La Grande Orange Cafe in Pasadena, CA, we ordered their Brussels Sprout Salad.  There are very few recipes that I even think twice about replicating.  That is how much I adored this salad!  It quickly became one of my favorite salads of all time.  With a bit of searching, I found that LA Times had released the recipe.  Woo-hoo!! 

Courtesy of LA Times

Brussels sprout salad with mustard vinaigrette (Click on the link to LA Times FOOD)

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I'm providing simpler instructions as to how I make my brussels sprout salad at home. 

Brussels sprout

Brussels sprout leaves

Brussels Sprouts Salad
Prep Time: 20 minutes          Cook Time: 3 minutes
Serves: 2
Ingredients:
1 lb Brussels Sprouts
1/4 cup dried blueberries

1/4 cup walnut pieces

1 Tbsp light viniagrette salad dressing (of your choice)

*Note: This time, I used Goddess Dressing from Trader Joe's (a creamy, nutty, light dressing).

Directions:

Separate the leaves of the brussels sprouts.

In a pot of boiling water, throw in the brussels sprouts' leaves.  Blanching should take about three minutes.

Drain the leaves and put on ice to stop the brussels sprouts' leaves from cooking longer.

In a large bowl, toss the brussels sprouts' leaves, 1/4 cup of blueberries, 1/4 cup of walnuts, manchego cheese (*If desired* Usually, I do not not have it in my refrigerator.), and a light salad dressing of your choice.  

There you have it!!  Since my first time making this wonderful brussels sprouts salad with a crunchy texture, it's been a staple in my home.  Once you taste it, you'll know why. 

ENJOY!!!