Be Well Recipe: Cucumber Dill Egg Salad
I have to give credit where credit is due: I got this recipe from my sister at Mother’s Day. I loved it. It’s light, but filling at the same time. (Hint: Ladies, this is great for baby and bridal showers!) Its high protein content makes it perfect post-workout. For me, it is the ideal late lunch heading into an evening packed with yoga classes. I made a couple of changes with Be Well Philly readers in mind: I substituted Greek yogurt for mayo and dill for basil, and served it alongside greens and brown toast. Viola! An egg-cellent choice any day!
Cucumber Dill Egg Salad
4 hard boiled eggs, chopped
1 cup cucumbers, diced (with skins and seeds)
½ cup Greek yogurt, 2%
¼ cup shallots, minced
½ cup green onion, sliced (white and green part)
1 Tbsp. fresh dill
¼ tsp. sea salt
¼ tsp. black pepper
To hard boil eggs: In a pot, completely cover eggs with cold water. Bring to a boil. Cover and remove from heat. Let stand for 10 minutes. Let eggs cool or run under cold water if you wish to peel immediately. Peel and chop eggs.
Fold together all ingredients together, except for eggs. Add eggs. Stir carefully until eggs are coated evenly. Serve immediately alongside arugula (or any leafy green) and brown toast, such as pumpernickel.
Shopping Tip: Nervous to buy fresh dill because you’re not sure what to do with the rest of it? Freeze it. Chop the dill very finely (or use your Cuisinart) and make sure it is dry. Then, simply put it a Ziploc bag and toss it in your freezer until the next recipe calls for it.
Food Fact: The sulfur-containing compounds in onions are what make your eyes tear. To avoid this, wear goggles or cover onions (or, in this case, shallots) with water and let them soak for 5 minutes before cutting. Of course, there are some benefits to sulfur. It acts as a decongestant, loosening mucus and phlegm in the body.
Nutrition per serving: 189 calories, 9 g. fat, 3.5 g. sat. fat, 9 g. carbs, .5 g fiber, 18 g. protein, 850 mg. cholesterol, 349 mg. sodium