Posted in Eggs, Salads

All those left over Easter Eggs

There are a lot of recipes that I can alter so that they are almost completely fat free but I am no genie; fat free egg salad, using real eggs, just doesn’t exist.  However, you can cut 50% of the fat in egg salad just by using all of the egg whites and only half of the egg yolks (which is where all of the fat grams exist).  Also, a food processor purees the eggs so well that very little mayonnaise is necessary.  So if you are left with a lot of hard boiled eggs, don’t throw them away and try this instead.

Egg Salad

Serves 6

Prep time: 15 minutes

Refrigeration time: at least 1 hour


12 hard-boiled egg whites

6 hard-boiled egg yolks

1 tablespoon low calorie mayonnaise

½ teaspoon salt (or more as per your liking)

¼ teaspoon pepper

¼ teaspoon celery seed

1 tablespoon vinegar

1 tablespoon sugar

2 celery stalks – chopped

2 scallions – whites and greens chopped


  1. Place egg whites and yolks in a food processor and puree until smooth.  Remove from food processor and place in a mixing bowl.
  2. Add mayonnaise, salt, pepper, celery seed, sugar, celery and scallions and fold into egg mixture.
  3. Refrigerate at least 1 hour or overnight.

NOTE: if you like egg salad to be chunky instead of smooth, use the pulse button on the food processor and chop until desired texture.

Estimated Values per serving:

Calories = 100                                                                    Fat = 6 grams

Posted in Salads, Side Dishes


I did not cook dinner tonight but had some leftover turkey breast from the night before and am posting a recipe from the turkey salad I made the other day from leftovers.  This is an easy and basic recipe but I love it because it always work with chicken or turkey and my family always compliments me on it.

Turkey salad

Serves 4

Prep time: 10 minutes

Dressing Ingredients:

1 cup low calorie mayonnaise

1 teaspoon seasoned salt

½ teaspoon celery seed

2 tablespoons vinegar

1 tablespoon sugar (or 1 packet 0 calorie sweetener)

Pepper to taste

Salad ingredients:

2 scallions – green parts only chopped

2 ribs celery – chopped

1 – 1 ½ pound boneless turkey breast meat – cooked and cut into 1-inch pieces


  1. In a small mixing bowl, mix together mayonnaise, seasoned salt, celery seed, vinegar and sugar.   Taste dressing and add pepper to your preference.
  2. Combine scallions, celery and turkey and pour dressing on top.  Toss lightly and refrigerate until ready to eat.