I love all things eggs. Fried, scrambled, hard-boiled, you name it. But I’ve always shied away from egg salad because of the mayonnaise. I’m not personally a big fan. And the calories don’t help.
But thankfully much better foodies than me came up with the idea of substituting hummus for the mayo. Hallelujah! Hummus tastes great and has nearly 70% fewer calories than mayo. I was now sold on the egg salad concept.
But I still wanted to really load my egg salad with flavor, and most importantly, with lots of veggies, as I am trying to pack a lot more veggies in my diet. See how I’m doing that here.
That’s how this recipe was born.
This post is sponsored by Great Day Farms, which has 2-pack and 6-pack packages of ready-to-eat hard-boiled eggs in the deli section at Walmart and Walmart Neighborhood Markets and at Walmart.com. I have used these for a long time for recipes like this. They are also great to eat whole or sliced on salads.
All opinions in this post and about the product are authentic and my own.
I love this recipe because it’s super simple. All you need to do is a little chopping, some seasoning and mixing, and boom, you’re done. I also love recipes that are hard to mess up. Because chances are, I’ll mess it up.
I knew I wanted to include my favorite veggies in this recipe so I started with my go-to vegetables that I add to just about everything, red onion and bell pepper. I added them to the bowl with the chopped, hard-boiled eggs and included mushrooms.
Next, is the game-changer ingredient for this recipe, the hummus. There are a lot of flavor variations for hummus, but I chose the basic, traditional flavor. If you want to jazz it up even more, you could try other hummus flavors.
I also added seasonings that are in most traditional egg salad recipes like dijon mustard and paprika. I worried that with the hummus, this might be a little too much flavor but what the heck, I went for it. And I finished it off with a bit of salt and pepper and mixed it all up.
And I definitely did get a lot of flavor. And to be honest, I considered backing off a bit on the amount of hummus and dijon mustard in the recipe. But the more I ate this, the more I loved it.
I love that blast of flavor, but if you want to tame yours down a bit, I would suggest maybe cutting the amount of mustard in half, or use a regular variety instead of dijon.
I would suggest eating this egg salad as a sandwich on toasted whole wheat bread.
It’s also great as a dip with whole wheat toast triangles or whole grain tortilla chips.
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