Monday, June 28, 2010

Hard Boiled Egg and White Bean Salad Take It Off - Food #2


Akin to a deviled egg, this low fat, low cal, egg and white bean salad may not be sexy, true, but just imagine how sexy you'll look if you eat it...often!

Growing up in my family, deviled eggs shared the ranks of shrimp cocktail, mini crab cakes and smoked salmon, as those hors d'oeuvres we'd fight 'till the bitter end for, if only one remaining. Birthdays, Christmas, Easter, graduation, funerals...rest assure if we were together... there was a tray of my Grandmother's world famous, parsley and paprika laced homemade deviled eggs! I have vivid memories of my father and brother strategically positioning themselves aside the table, so to discretely pop the creamy little morsels in their mouths one after another, after another. Like naughty children sneaking candy before supper, the stealthy pair would carry on shamelessly - thinking no one else was watching.

My grandma quickly realized that to keep the peace, she'd need place one deviled egg tray atop the buffet, one in the kitchen (the men had no idea existed), and a whole boat load more in a Tupperware container hidden in the fridge. When it came time to sit and eat, the rest of our plates would be full of our fair share of granny's deviled eggs. To this day, where all those extra eggs came from, my father and brother will never...ever know!

Now, don't get me wrong, this Hard Boiled Egg and White Bean Salad is not my grandma's deviled egg - hers were loaded with mayo and certainly not low cal. In fact, I'm sure she's looking down on me from above thinking, "Beans? Oh heavens no Dear, no beans!" But it's my past memories and love for the simple deviled egg, that make this low fat version of it, a meal I can truly enjoy!

I make the egg salad with one large spoon full of plain, low-fat yogurt in place of high calorie/high fat mayonnaise. The paprika, crisp onion and celery, and protein packed eggs and beans, make this a perfect, extremely filling salad to keep on hand when you're trying to loose some weight! I ate the salad you see here with an ice cold glass of mint and lemon, sugar-free tea - the entire dish kept me satisfied for hours!

Egg and White Bean Salad
6 Hard Boiled Eggs, diced
1/2 can small white beans, drained and rinsed
1 large piece on celery chopped
1/2 small onion diced
1 heaping spoonful of plain low-fat yogurt (or mayo or combo of both)
1 tsp. Dijon mustard
1 tablespoon chopped parsley
1/2 tsp. chopped fresh dill
a few shakes hot sauce (optional)
1/2 tsp. paprika
kosher salt and fresh cracked pepper to taste

Add all ingredients to a bowl and mix well. I like to eat it very cold.

6 comments:

Syd said...

What a great idea. I love egg salad, but it always seems like it needs more texture. I'm totally going to try this.

Your photography is gorgeous, btw.

Design Wine and Dine said...

Thanks Syd, mayo or even low fat mayo would make ir taste much richer but the yogurt worked for me just fine. I really am trying to lighten things up around here!

Syd said...

I am too. I've lost nearly 20 lbs!!

Anyway, I can't stand for mayo to even TOUCH me. So, the yogurt substitute sounds great.

Design Wine and Dine said...

Good for you!!! That is something to be so proud of! It is hard work and really shows how dedicated you are! Keep it up!

Chow and Chatter said...

looks very tasty and fun story of your Dad and bro

Anonymous said...

This was just the recipe I looked for today with ingredients I had on hand. I modified for personal taste, such as, only 3 eggs + 1/2 c. blue cheese crumbles; fat free sour cream instead of yogurt; and added 1/2 carrot finely diced. It tasted just like I wanted it to. Thanks for posting. Simply delicious.