Monday, June 15, 2015

Egg Fast Recipe - Egg Salad in Cheese Cups

Egg salad is an Egg Fast staple.  If you're like me, keeping things fresh and new is mandatory during an Egg Fast, if I'm going to stick to it.  So instead of the same ol' egg salad recipe, I kicked this one up a notch with a few additional ingredients, and placed it in a pretty little cheese cup for added flair.  The chives are optional of course, but they really add a new dimension to the egg salad!  I used the microwave to make the cheese cups, but you could easily use the oven if you prefer to do it that way.  I have also made these with Swiss cheese and replaced the chives with celery seed - YUM!  This recipe definitely makes my monotonous, humdrum egg salad seem like a real culinary treat!

  • 4 slices cheddar cheese (or your favorite sliced cheese)
  • 6 eggs, hard-boiled
  • 1/3 cup sugar-free mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 teaspoon lemon juice
  • 2 pinches Splenda (or equivalent sweetener)
  • salt & pepper, to taste
  • Garnish: finely chopped chives
  1. Chop hard-boiled eggs.  Add mayonnaise, mustard, vinegar, Splenda, salt, and pepper.  Mix thoroughly and refrigerate until cold and ready to use.
  2. Place 1 slice of cheese onto a piece of parchment paper.  Microwave for 30-60 seconds.
  3. While cheese is still hot, flip parchment paper (cheese-side-down) onto an upside-down muffin tin or small ramekin.  Press edges down to shape cheese into a bowl.
  4. Carefully remove parchment paper and blot with a paper towel to remove excess oil.
  5. Chill for about 5 minutes in the refrigerator, or until ready to use.  
  6. Repeat steps 2-5 for remaining slices of cheese.
  7. To serve, scoop 1/4 of egg salad mixture into each cheese cup and garnish with chives, if desired.

    Yields: 4 servings

    *Nutritional Information:
    *Nutritional information has been calculated using the MyFitnessPal app.

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