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Author Notes: My stomach does not miraculously fill itself. I need to put things in my mouth and chew those things in order to become full. Unusual, I know. Daunting, even. Your sympathy is appreciated, but it isn’t necessary. I don’t spend a lot of time thinking about it. It is what it is. As a result of my… condition, I’m always on the look-out for healthy, tasty things to bring with me to work that are easy to prepare. In the course of that endeavor, I have stumbled across a method for low-fat egg salad that can be made completely from pantry ingredients that is extremely delicious.
Breadcrumbs are your secret weapon here. In general, mayo-based salads need a binder to keep everything rich and tied together. Also, light mayonnaise will start to break down if it gets a little warm, and the breadcrumbs keep it all together, so the breadcrumbs are especially important for light egg salad and especially especially important if you’re bringing it to work. And then there’s the seasoning… I use a mixture of seasoned breadcrumbs and regular breadcrumbs. (You don’t want to use modish panko here because you don’t want crunch, just texture.) Then a littttle bit of dijon mustard adds some meatiness, ground garlic gives it another layer of flavor, and lemon pepper gives it a bit of citrus and bite. And there you have it. The best light egg salad ever. Just in case you need to consume food some time. Like I do. Every single day. —The Pasta Man
- 3 hard boiled eggs, roughly chopped
- 2 teaspoons seasoned breadcrumbs
- 1 teaspoon unseasoned breadcrumbs
- 2.5 tablespoons light mayo
- 1/2 teaspoon garlic powder
- several grinds lemon-pepper
- Mix all ingredients.