Sort of Egg Salad

Same satisfying egg salad texture, none of the yolks. Six hard-boiled eggs get peeled and separated, the yolks discarded, and the chopped whites tossed with light mayo, Dijon mustard, dry mustard, fresh dill, and black pepper. Pile it into whole wheat pita pockets or between slices of bread for a lighter lunch.

Using both Dijon and dry mustard gives the salad a double hit of mustardy heat and tang that compensates for the richness you lose by ditching the yolks. The fresh dill adds a bright, herby note that makes the whites taste more interesting than you’d expect.

Boil the eggs for just 5 minutes for whites that are set but still tender. Overcooked whites turn rubbery and squeaky.

Kitchen Tips

• Run the boiled eggs under cold water immediately to stop the cooking and make peeling easier.
• Chop the whites into uneven pieces, some small, some chunky. This gives the salad better texture than uniformly minced whites.
• Use light mayo sparingly. One tablespoon is enough to bind everything without making it heavy.

Variations

• Add diced celery and a pinch of paprika for a more traditional egg salad feel.
• Mix in chopped chives or scallions for a sharper onion bite.
• Stuff into avocado halves instead of bread for a low-carb option.