Egg White Egg Salad

Egg salads are a great lunch and really easy to prepare.  I use just the egg whites in my egg salads because egg whites are low in calories, cholesterol, and fat, and they're high in protein.
Side note: The yolk of the egg does contain cholesterol, but there have been a lot of studies recently showing that it's mainly just saturated and trans fats that will raise your blood cholesterol.  This doesn't mean you should eat a lot of whole eggs though, because this is still being researched.  However, the yolk is the part of the egg that contains most of the nutrients, such as essential fatty acids, fat-soluble vitamins, and carotenoids.  They say that 1 whole egg per day is safe if you are worried about your cholesterol!

Ingredients:
6 Eggs
1/2 cup Plain greek yogurt
3 Tbsp Honey Dijon Mustard
1 (10 oz) box of frozen spinach, cooked according to instructions.
Pepper

Fill a pan with water and bring to a boil.  Add the eggs and let boil for 20 minutes.  After about 20 minutes, put the eggs in a bowl of cold water and let cool for 10-15 minutes.  Peel off and throw away the shells.  Then, peel off the white part of the hard boiled eggs and put in a bowl.  Throw the yolks away (You can add 1 yolk back if you'd like!).  Mash the whites with a fork.  Add the cooked spinach, yogurt, mustard, and a dash of pepper, and mix together. Store in the fridge. You can put it on a sandwich, eat it with crackers, or by itself!



Photo from my sister Michelle!