I know this appears simple, but many people do not think about eating egg salad for breakfast, oddly enough. This recipe features a lower fat type of cream cheese and yogurt instead of mayonnaise.
Recipe courtesy of Donna Hargrove, D.O., Nutrition Editor
Equipment:
Mixing bowl, measuring spoons, fork, chef’s knife, cutting board
Ingredients:
2 eggs, hard boiled, peeled, mashed
½ tsp ground, dry, mustard
1 tbsp red onion, minced
½ jalapeno, minced (optional)
2 tbsp Neufchatel cheese, softened
2 tbsp plain Greek yogurt
2 whole wheat English muffins, split, toasted
1 small tomato sliced
Method:
Mix ingredients together. Taste for salt and pepper. Place on English muffin and top with sliced tomatoes. Serve with fresh fruit.
This is easily made a day or two before and kept covered in the refrigerator. Or make lots and have for a lunch.
Serves 2.
Nutritional Data per serving: Calories: 338, Fat: 12 gm, Cholesterol: 190 mg, Sodium: 593 mg, Carbohydrates: 40 gm, Protein: 21 gm.
