egg salad - spanishchef.net

Egg Salad Swedish-Style

The American Egg Board designates the week after Easter as National Egg Salad week, a reminder to use up those leftover Easter eggs. Rolling the cooked eggs on a clean surface and peeling them under running water helps get the shell off.

But don’t stop there. Add cooked eggs to salads or eat them as a snack. If you use just the whites, add diced avocado or tuna to replace the yolks. And there are always classic deviled eggs. Make them the traditional way or doctor them up with different herbs and spices, such as chili powder for a Southwest flavor or curry for Indian flavor.

Swedish-Style Egg Salad

Makes 4 sandwiches

2/3 cup reduced-fat sour cream

1 teaspoon finely grated lemon zest

2 teaspoons lemon juice

6 large hard-cooked eggs, peeled, finely chopped

1/4 cup chopped fresh dill

1 tablespoon finely chopped red onion

2 teaspoons finely chopped rinsed capers, optional

4 ounces smoked trout (or salmon), skin removed, shredded

1/3 cup finely chopped celery

2 teaspoons finely chopped parsley

1/2 teaspoon caraway seeds, optional

Pinch of freshly ground pepper

12 thin slices whole-wheat or rye bread, lightly toasted

1. In a medium bowl, mix sour cream, lemon zest and juice. In another bowl, combine eggs, dill, onion and capers (if using). Stir in half of the sour cream mixture.

2. Add trout, celery, parsley, caraway seeds (if using) and pepper to the remaining sour cream mixture.

3. To assemble sandwiches: Divide the egg mixture among 4 slices of bread. Top with bread, then spread with the trout mixture. Top with the remaining bread. Cut each sandwich in half and serve.

Adapted from Eating Well magazine March/April 2007 issue.

Tested by Susan Selasky in the Free Press Test Kitchen.

385 calories (30% from fat ), 13 grams fat (5 grams sat. fat ), 32 grams carbohydrates, 22 grams protein, 726 mg sodium, 326 mg cholesterol, 4 grams fiber .

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