Egg Salad

I don’t know about you, but sometimes I crave egg salad.  It doesn’t have to be on your bad foods list any more.  I’ve substituted Fage 0% Greek yogurt for the fatty mayonnaise, and done away with the egg yolks to make this delicious, nutritious, weight loss surgery friendly version.  If you must, serve it with a slice of thin toasted wheat bread or crackers, but I prefer to eat it with celery sticks, or green pepper sticks or stuffed into a vine ripened tomato.  This recipe makes 6 servings so you can prepare it for your breakfast and/or lunch for a week.

Ingredients

• 4 cups chopped cauliflower
• 6 ounces Fage 0% Greek yogurt
• 4 wedges Laughing Cow Light Swiss cheese
• 2 Tablespoons yellow mustard (I always use a spicy mustard likeDijon, wasabi, horseradish)
• ½ teaspoon paprika (and then some more for garnish)
• ¼ teaspoon black pepper
• ¼ teaspoon sea salt
• 12 hard boiled egg whites, chopped
• 1 cup chopped celery
• 1 cup chopped cucumber
• ½ cup chopped scallions
• ¼ cup sweet relish or pickle relish based on your personal taste

Directions

1. Add 1/3 cup water to the cauliflower and microwave for about 8 minutes until soft.
2. Cool and then drain excess water
3. Add ½ of the cauliflower to a blender or food processor
4. Add Greek yogurt, cheese wedges, mustard, paprika, salt, pepper to blender/food processor and pulse or puree until blended.  (may not be completely smooth)
5. Set this aside
6. Add the egg whites, celery, cucumber, scallions and relish to the bowl of “unblended” cauliflower and stir gently.
7. Add the puree from the blender and lightly stir.
8. Cover and chill for at least an hour.
9. Serve and garnish with paprika if desired.

Makes 6 servings each with approximately 100 calories and 12.5 grams protein