Okay peeps, it’s time for a nutrition analysis. I’ve got mayo on the chopping block today. I recently tossed half a jar of mayo that was still perfectly “fresh.” I’m not sure why I did that. Something deep inside me was rebelling against store-bought mayo.
Señor Chompy suggested I make homemade mayo. I guess I theoretically know how to do that. After all, I’m that person that goes to the used book store during my lunch break and reads old timey cookbooks. Eggs + oil + vinegar in my food processor = big oily mess.
However, I wanted to make open faced egg salad sammies for our afternoon tea on Saturday. So what to do? I stared into my fridge, picked up every jar, and put it back down. Three jars of good mustard and… greek yogurt! Why not? It’s thick, creamy, and the tiniest bit tart.
I mixed one little tub of Fage 2% and a couple spoonfuls of good (champagne shallot) mustard with a dash of salt and freshly ground black pepper. Señor Chompy taste tested by… dunking a spoon in. “Omg that’s nummy!” was the reaction spoon dunking elicited.
You don’t have to use champagne shallot mustard, but do use a mustard on the slightly sweeter side. Honey mustard could be fantastic.In the egg salad, it didn’t taste much different from mayo, just seriously, seriously better. For realz. Eat it to believe it!
After devouring these creamy sammies on grilled bread, I began to do a little research. HOLY COW, Google says there are 94 calories in 1 tablespoon of mayo. How many tablespoons are in a little 7 ounce tub of yogurt, Google? 14. Okay, and 14 x 94? 1316. GACK! I’m no math whiz, so maybe I’m off by a little, but there is simply no comparison between 1316 and the mere 150 calories in an equivalent amount of Greek yogurt.
On the bonus side of things, this egg salad packs a whopping 56 grams of protein, 20 from the yogurt and 6 for each egg. Of course, that’s two servings, but still, happy dance.
- Peel the hardboiled eggs and cut them into small chunks. Place them in a mixing bowl to cool in the fridge for a few minutes.
- Mix the Greek yogurt, mustard, salt, and freshly ground black pepper until smooth. Take the chopped eggs out of the fridge and fold gently into the yogurt mixture. Spoon over grilled bread and serve immediately.