Did you know that the “Incredible Edible Egg” has been voted in the top five MUST have foods in your daily nutrition? Yes, studies have shown that the egg should no longer receive the “bad rap” of the forbidden food due to cholesterol content, and in fact, studies have shown that people who include eggs tend to have better diets because they are including that eggy breakfast. One fully loaded egg is acceptable according to the American Heart Association, and the BEST part, egg whites contain no cholesterol, are full of quality protein, high nutritional value, low in fat, and only 70 to 80 calories per serving. My Mom used to fix egg salad sandwiches on wheat all the time when I was a kid and I have to admit … one of my favorites. To this day, I include a modified version of this simple fabulous dish and it is so refreshing in the spring and summer, almost gourmet. The great thing about the meal: simple, tastes great, full of nutrients, and inexpensive to make.
Ingredients
- Organic 100% whole wheat, whole grain or seeded bread
- 5-6 hard boiled eggs
- Olive oil light mayo
- Mustard
- Cracked black pepper
- Paprika
Preparation
- Have a large bowl handy and start cracking the eggs, remove the shells and rinse the eggs to avoid getting any shells in the salad. If using 6 eggs, remove all the yolks except 2, this will give each person one yolk per salad serving. Dice the eggs in large chunks, add about 2 tablespoons of the light mayo, and mustard to taste (I like mustard so I use less mayo and more mustard). Add the cracked pepper and stir. Toast 4 slices of sprouted bread and divide the salad mixture between the slices, sprinkle each with paprika. This recipe makes 2 servings.