Recipes included: Deviled Eggs, Really Good Egg Salad
Hard-boiled eggs rule. One of the least expensive proteins that also comes pre-packaged and ready to crumble on salads, use in tuna salad and potato salad, or just enjoy by itself with a little salt and pepper. Try putting a sliced hard-boiled egg, topped with sliced tomato, topped with Pepper Jack cheese on a slice of whole wheat bread, toasted under a broiler or in a toaster oven for an under-250 calorie lunch or snack. Below you will find recipes for Deviled Eggs and Really Good Egg Salad. 🙂
The Perfect Instant Pot Hard-Boiled Egg
While there’s no trick to boiling eggs, this too is made so much easier with an Instant Pot. The biggest advantage is that you set it and forget it. You don’t have to watch for water to boil then watch the clock or set a timer for perfectly hard-boiled eggs. For those of us among the easily distracted this is actually a Really Big Thing. The second excellent benefit is that the eggs are always easy to peel. Shells just about slide right off every time.
I use a vegetable steamer basket – a very useful Instant Pot accessory as well as stove-top accessory that fits into most any pot or pan.
- Add a cup or two of water in the bottom of the IP
- Place eggs in the basket
- Cover and set for 4 minutes. Slow release for 10 minutes. OR, if you’re in hurry, set the IP for 5 minutes and quick release.
- Place hot eggs in a bowl and run under tap water to cool.
- Do not peel. Store in fridge until ready to use.
Simple Traditional Deviled Eggs
Back when, a tray of deviled eggs was a staple for any picnic or party. Likely still is in some places and why not? So simple, so pretty, and so tasty! They are also protein packed and low in fat and calories when made with Greek yogurt substituted for mayonnaise. Don’t wait for a party! Kept tightly-covered in the fridge, deviled eggs are good for several days of yum. For us calorie counters, each deviled egg (so half a hard-boiled egg) is 40 – 50 calories.
- Large or extra large hard-boiled eggs, peeled
- Yellow or Dijon mustard
- Plain, non-fat Greek yogurt or mayonnaise (if you must)
- Salt and pepper
- Garnish as desired (optional – in the pic above there are jalapeno pepper slices for kick on some, pimentos on the others)
- Cut eggs in half, removing the yolks, placing them in a small bowl.
- Smash the yolks with a fork.
- Mix in some Greek yogurt (or mayo) and a little mustard. Use just enough yogurt and mustard to hold egg yolk crumbles together and get a nice creamy texture.
- Add salt and pepper to taste.
- Spoon the filling into the whites and sprinkle with paprika.
Kicked-up Deviled Egg Ideas
- Use horseradish rather than mustard for an entirely different flavor profile.
- Add finely chopped green onions, leeks, or jalapeno peppers.
- Eliminate the mustard and add finely chopped tuna or crab meat and tarragon.
- Sprinkle with fresh dill leaves instead of paprika.
- Kick up the heat by sprinkling with a little cayenne pepper.
- Garnish with finely crumbled crisp bacon.
Really Good Egg Salad
Egg salad often gets a bad rap and for good reason. So many egg salads are bland with an uninteresting, even unpleasant, mushy texture. It doesn’t have to be this way. A good egg salad sandwich or wrap can be a delicious and satisfying meal that is much healthier than lunch meat and a lot cheaper for those on a budget.
As with the deviled eggs above, there are no measurements or quantities listed for the ingredients since this is one of those Zen things: Be One With Your Egg. Let your taste buds guide! The secret to Really Good Egg Salad is getting some crunch in there, therefore celery and/or bell pepper, even radishes – whatever you like, as much or as little as you like. Fear not giving it a little heat from jalapeno peppers or horseradish.
- Hard-boiled eggs, coarsely chopped
- Celery, finely chopped
- Green onion, chopped (or finely chopped white, yellow, or red onion)
- Jalapeno peppers, finely chopped (optional)
- Red or green bell pepper, chopped (optional)
- Dill weed (optional)
- Yellow or Dijon mustard, OR horseradish
- plain, non-fat Greek yogurt – enough to hold salad together
- Salt and pepper
To make: Combine ingredients to taste.
Serve on whole wheat bread or toast alone or with sliced tomatoes, lettuce, or baby spinach. It’s also great on crackers or with pita chips for a snack.
To get a bacon fix, crumble 2 slices of cooked bacon or turkey bacon on a loaded egg salad sandwich. Nom!
Variation: Add a small can of tuna and some sweet relish for Tuna-Egg Salad.