I’m a sucker for hard-boiled eggs. Whether it’s deviled eggs or egg salad sandwiches, I’m all over it. Eggs were a big source of protein for me when I was a vegetarian and egg salad was a staple for me. But, as we all know, any kind of “salad” sandwich – egg salad, chicken salad, pasta salad – usually means tons of mayonnaise and tons of calories. So, I was intrigued when I came across Shape Magazine’s Enlightened Egg Salad Pita. Sounds light and lovely, right?

This recipe uses a tablespoon of light mayonnaise and two tablespoons of fat-free plain Greek yogurt which keeps this salad creamy. I have to say that I enjoyed the yogurt in this and didn’t feel like I was missing out on any flavor. But I have to say that I don’t think they got the measurements of the spices right. I’m not a huge salt fan and this was extremely salty to me. Also, I like curry but I think that a little less would have been a lot more. Overall, this had too much curry and too much salt. A little less of both and I think this would have been a much better sandwich. I usually add cayenne to my egg salad so I didn’t mind the flavor of the curry here since I’m used to a little extra something mixed in. But I might experiment with this recipe since I like the addition of the yogurt. If I can get it just right, this will be a mighty fine egg salad sandwich!

The ingredients:

Place eggs in a small pan and cover with water. Bring to a boil, remove from heat and cover. Allow to sit for 11-12 minutes. Cool in ice water.

Meanwhile, in a medium bowl, combine light mayonnaise, Greek yogurt, Dijon mustard, curry powder, salt, and pepper.

Add in onion, celery, and chives (I omitted the onion and celery).

Peel the eggs, rinse, and discard the yolks from two eggs.

Chop the remaining eggs and add to the yogurt mixture.

Serve in a pita with greens and cucumber slices.

Additions: None

Omissions:

• Onion
• Celery
• Cucumbers

Substitutions:

• Spinach for baby greens

Overall Rating: So-So

Source: Shape Magazine