Eggs are a great source of easy to digest protein and their yolks have an important nutrient called lecithin which helps with memory and other cognitive processes. They also contain several other vitamins and minerals, many of which are mostly concentrated in the yolks. There is some concern over the substantial presence of cholesterol also in the yolks, but research seems to be showing that eating eggs regularly does not seem to significantly raise serum (blood) cholesterol levels in the body. As with many whole foods, there may be some components that can seem unhealthy in a certain light, but when eaten in moderation there are enough nutrients that make it work for your body, rather than against it.
This version of egg salad still tastes rich and creamy with much less mayonnaise than usual, because of my beloved plain Greek yogurt. The bacon is optional, it just adds a bit of smokiness and extra texture but can easily be omitted.
Note- this salad looks more orange than most because I used organic, free range eggs that tend to have darker yolks.
- 8 eggs
- ½ cup plain Greek yogurt
- ¼ cup bacon, chopped into small pieces (around 4 slices)
- 2 tablespoons celery, chopped into small pieces
- 1 tablespoon regular mayonnaise
- 1 tablespoon green onion, sliced
- 1 tablespoon fresh dill, sliced
- Sea salt and fresh ground pepper to taste
- Put the eggs in a large sauce pot and cover with cold water. Place the pot, covered, on the stove over high heat and bring to a boil. Leave to simmer for 7 minutes then place the pot in the sink, under the tap, and leave the cold water running until the water around the eggs becomes completely cooled. Set the eggs aside and combine all the other ingredients in a medium sized bowl. Peel the eggs and place in the bowl then mash everything together with the back size of a fork. Serve over steamed asparagus or as a sandwich with toasted whole grain or gluten free bread.
