Egg Salad - Rediscovered!

As a kid, I LOVED egg salad. So I decided to try a slightly more grown-up version for dinner last night.

BIG-GIRL EGG SALAD

Ingredients:
4 eggs
1/8 C chopped onion
1 tbsp light mayo
pinch curry
pinch cayenne
salt & pepper to taste
lettuce leaves
2 slices Trader Joe’s Whole Wheat Bread (with 5g of fiber per slice!)

Directions:
Put eggs in a medium saucepan; fill with water about a half-inch or so above the eggs. Bring to a gentle boil; remove from heat & cover, letting it sit for 7 minutes. From there, immediately remove eggs and place them in a bowl of ice water for 3 minutes. Peel under running water.

Place whole eggs, mayo, and spices in a medium bowl, mash with a large fork. Toast the bread slightly, but let it cool before spreading half of the egg salad on one side. Top with lettuce leaves and the other slice – done!

Notes:
I prefer to leave big chunks of egg and yolk, so it isn’t too-too blended, just enough to mix in the spices. As a quick side dish, I thawed and steamed frozen broccoli (I didn’t have fresh, which is SO much better), tossed it with a little olive oil, garlic powder, salt, pepper, grated romano, and seasoned bread crumbs. Yum.