|I loved this version of egg salad with green olives and Dijon!|
This recipe idea for egg salad with green olives, green onions, and Dijon is something that popped into my head one day when I wanted something quick to eat. I loved the combination of green olives in egg salad so much, I made it again a few days later and took some photos. I ate my egg salad with olives inside whole wheat pita for a quick lunch option, but you could also use it spread on whole wheat bread with lettuce for a more traditional egg salad sandwich. For a phase one option, I also tried using the green olives in the filling for deviled eggs; that post will be coming.
Of course this won't work as a Meatless Monday option for vegans, but for others this is a good option for a meatless lunch or light dinner. I used mostly fat-free Greek yogurt with just a little mayo to make the egg mixture, so this is a relatively healthy version of egg salad. (You can find more meatless recipes by using the label Meatless Monday or checking Vegetarian Recipes in the recipe index, and I'm also doing a meatless slow cooker recipe each Monday on Slow Cooker from Scratch. For more Meatless Monday ideas from other bloggers, check Meatless Monday at BlogHer, where I write a weekly post spotlighting one of the fabulous meatless recipe ideas I find around the web.)
When the boiled eggs have cooled, peel the eggs and chop them into pieces, then mix in the mustard mixture.
(Makes 4 pita halves or 2 servings; recipe created by Kalyn.)
4 eggs (eggs that are not too fresh will make better boiled eggs)
2 T fat-free Greek Yogurt
1 T mayo
2 tsp. Dijon mustard
2 T thinly-sliced green onion
6-8 green olives, finely chopped
salt and fresh-ground black pepper to taste
2 romaine lettuce leaves, thinly sliced
2 whole wheat pitas, cut in half
Cook eggs according to directions for How to Make Perfect Hard-Boiled Eggs. Let eggs cool, then peel and chop the eggs and put them into a small bowl.
While eggs cook, mix together the fat-free Greek yogurt, mayo, and Dijon. Thinly slice green onions and chop the green olives. Mix mustard mixture into the chopped eggs and then mix in the sliced green onion and chopped olives.
Cut the pita bread in half and separate the inside edge so it can be filled. Spread 1/4 the egg mixture on to the bottom side of each pita half and stuff 1/4 the sliced lettuce on top of it. Serve right away.
South Beach Suggestions:
Eggs are a great low-glycemic food, and when made with whole wheat pita bread and using the fat-free Greek yogurt to reduce saturated fat, this is a great lunch or light dinner option for phase 2 or 3 of the South Beach Diet.
I chose the South Beach Diet to manage my weight partly because so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.
More Recipe Ideas with Boiled Eggs:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Egg Salad and Cheese Quesadillas for Leftover Hard-Boiled Eggs from Kalyn's Kitchen
Sriracha Deviled Eggs plus Ten More Ideas for Deviled Eggs from Kalyn's Kitchen
Jalapeno Egg Salad from Homesick Texan
Lemon Herb Egg Salad from Budget Bytes
Creamy Egg Salad with Capers from Aggies Kitchen
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)