Monday, April 9, 2012

80--- Greens, Eggs & Ham Salad

Dr. Seuss would be proud.  As well as his cardiologist.

This is a fantastic egg salad to use up leftover Easter eggs AND Easter ham!  The greens add a crisp crunch, as well as a ton of nutrients!

If you don't have leftover hard-boiled eggs, here's a trick: Instead of going through the painful process of hard-boiling eggs (are they done? are they not done?), then peeling them, then chopping them, use an egg poaching pan and poach them until the yolks are solid.  Benefits: 1) you KNOW that they are done, 2) no peeling.  I poached two full eggs as well as four egg whites for this recipe.  I recommend chilling them prior to chopping.

Greens, Eggs & Ham Salad
Serves 4-5

2 hard-cooked eggs, chopped coarsley
4 hard-cooked egg whites, chopped coarsely
2 celery stalks, de-ribbed and coarsley chopped
1 1/2 cup fresh baby spinach leaves, chopped
2 Tbsp fresh parsley, chopped finely
3 green onions, sliced thin
6 oz lean ham, diced into small cubes

1/2 cup low fat or non fat Greek yogurt
1 1/2 Tbsp light mayonnaise
2 tsp yellow mustard (use Dijon if you prefer)
1/4 tsp celery salt
1/4 tsp fresh ground black pepper
1/4 tsp paprika

Fold together all dressing ingredients and set aside.

Gently combine all salad ingredients, then fold in dressing. 

Refrigerate for at least one hour prior to serving.  Enjoy served on a toasted English muffin, or by itself.

Nutrition Info per ~1/2 cup: 135 calories, 7 g fat, 14 g protein, 3 g carbohydrates, 1 g fiber


  1. I started on this for dinner tonight. It's looking really yummy but it's not as healthy since all I had on hand was vanilla greek yogurt. I just used light mayo instead. I figured it would be pretty funky with the vanilla yogurt!