Traditional, just-like your-mom-made egg salad… with a twist. Serve on a nest of mixed greens, tucked into a sandwich, inside a lettuce cup, or with your favorite crackers.
Last week we visited our oldest daughter in New York. And, one of the highlights of our trip – aside from getting to spend so much one-on-one time with Hannah, and having a drink next to Lip and Kevin from the TV show Shameless – was the food. We ate everything we could get our hands (and mouths) on, and while this Egg Salad with Edamame, inspired by a meal I had at The Reading Room wasn’t the very best thing I ate (Have you had the babka from Breads Bakery in NYC?) it was one of the very best healthy things I ate. Thus, it inspired me to recreate it last night with a few tweaks of my own.
The Nutrition 411:
Eggs – Eat ‘em Up. If you’ve been shying away from eggs because you’re afraid they contain too much cholesterol I’ve got good news for you: Eggs are super-nutritious! In fact, the American Heart Association says that eating one egg a day can fit into a heart healthy diet. Furthermore, eggs contain iron, vitamins, minerals, and disease-fighting nutrients like lutein and zeaxanthin which may reduce the risk of age-related macular degeneration, the leading cause of blindness in older adults.
The Edamame Addition: I l just love these little green guys. If you haven’t tried them you must. They’re firm-crisp texture helps to raise the bar on the overall mouth feel of this dish while significantly boosting the amount of protein and healthy fat it contains. Edamame are whole, immature soy beans and they’re just so versatile! Buy a bag frozen and toss a handful or two into or on top of soups, salad, pasta or rice dishes.
This Salad is Filling. All that good fat and protein make this egg salad really stick to your ribs so you’re less likely to reach for those less-healthy snacks and treats after lunch or dinner or, you’ll grab fewer of them when you do reach. 😊
So how did Mr. EN and I eat this yummy Edamame Egg Salad? On Sunday, between a few slices of Kismet Bakery’s Seedy Salt Bread and a giant bunch of grapes. On Monday, heaped on top of organic salad greens with chopped carrots, sliced green onion, cherry tomatoes and a tablespoon of lemon vinaigrette. Mmmm. Eggstra impressive!
How do you like to eat egg salad?
Peace, love, and good eats; from our Empty Nest to yours.
Mr. EN’s Take on This Dish: “I’m surprised that this tastes good. I really didn’t think I would like the edamame but I do. Next time, it could use a little horseradish.
Trending in the EN Kitchen: Kismet Farm Bakery Seedy Salt Bread.
Edamame Egg Salad
Yield 6 servings
- 6 hard-boiled eggs, chopped
- ¼-1/3 cup shelled defrosted edamame
- 1/3 cup light mayo
- ½ small onion finely diced
- 1-2 green onions, thinly sliced
- 1 large stalk celery, chopped
- 1-1 ½ teaspoons prepared mustard
- ¼-1/2 teaspoon salt
- Dash tabasco sauce
- Optional: ½-1 teaspoon each, grated lemon rind and fresh lemon juice
- Combine all ingredients in a medium size bowl. Mix well.
- Serve immediately or chill and serve later. Will keep up to three days in the refrigerator
Serving Size 1/2 cup
Amount Per Serving
% Daily Value
Total Fat 13 g
Saturated Fat 3 g
Cholesterol 280 mg
Sodium 460 mg
Total Carbohydrates 5 g
Dietary Fiber 1 g
Protein 11 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Jan leksich says
Wow that’s a great recipe Chris. I can’t wait to make it! Keep these recipes coming.