Good morning, all!
Can you believe it’s already March? We are only 17 days away from the first day of Spring …. yeeey.
When you think Spring what is one of the first things that pops into your head?
….. is it EGGS? Did I guess right?
If not just go with it ….. humor me …. for the sake of today’s recipe.
I love ….. love ….. love …… EGG SALAD, but I don’t love the calories & fat that comes with it …… creamier the EGG SALAD more calories and fat it contains.
…. so …… the other day I had real craving for an EGG SALAD, but since I am trying to prepare healthier meals & eat healthier food I almost gave up …. until I saw in my fridge ….. the ingredient to my new favorite Healthy & Light EGG SALAD…
… RICOTTA CHEESE!!!
I kept it real simple …. just four ingredients & lot of taste ….
I put the creamy & delicious RICOTTA EGG SALAD between fresh dark multigrain bun with fresh cucumber slices & cherry tomatoes … lunch from heaven.
It was so good that I made another batch so I can serve the RICOTTA EGG SALAD as an appetizer for my weekly Girls Night In.
It was a huge hit …. light …. creamy …. delicious ….
… RICOTTA EGG SALAD served on top of a cracker & cucumber slice topped with cherry tomato.
Little confession ….. secretly I didn’t want the girls to like it as much cause there was nothing left for me.
Are you a fan of EGG SALAD? Do you have your own recipe to make it healthier or do you prefer the original recipe?
My hubby & my oldest son are not a big fans of Egg Salad no matter how it is prepared, but my younger one is an all around EGG lover …. anyway I prepare them …. he will eat them & he will love it
that’s why he’s my favorite.
- 4 Hard Boiled Eggs (peeled & chopped)
- 1/2 cup Part Skim Ricotta Cheese
- 2 Tbsp Dijon Mustard
- 2 Tbsp Fresh Chives (finely chopped)
STEP 1: In a bowl mix eggs, Ricotta, Dijon mustard and chives together until well combined. Salt and pepper to taste.
Don’t forget …. Keep Smiling …. Keep Cooking!
This recipe is linked to:
Bibi's Culinary Journey