Last week when my Mr. woke up craving egg mayo sandwich for breakfast, I spontaneously whipped up a clean & healthy version that ended up tasting even better than the calorie-filled classic. Husband’s stamp of approval – check – so no, I’m really not bluffing.
As gratifying as it is, traditional egg mayo sandwich isn’t exactly the healthiest meal in the world. I’m sure you already know that mayonnaise is unhealthy but you might not be aware of just how fattening it is. This universally loved condiment contains approximately 11 grams of fat and 100 calories per serving (which is equivalent to 1 tablespoon). It’s easy to spread 3 or 4 tablespoons on your sandwich just like that. So imagine how much mayo are used in one of those deli egg salad sandwiches. They can contain up to or even more than 600 kcals and 6 grams of saturated fat each!
Just incase you’re wondering, I didn’t use low-fat or fat free mayo either because they generally contain additives and extra sugar to compensate for the lack of flavor. The creaminess of my egg salad comes from a combination of low fat yoghurt & organic tahini. As for the rest of the flavors? Scroll right down to the recipe below. Oh and you know what – once you’re eggs are boiled, it takes literally 3-4 minutes to put together.
Before I leave you to get cracking (no pun intended), I want to stress that it’s very important to buy good quality organic, free-range eggs. They are more nutritious and are free of dangerous chemicals & antibiotics. Studies have shown that when given access to a grazing pasture, chickens tend to produce eggs with more omega-3 fatty acids, vitamin A, and vitamin E. One of my favorite brands is Hilltribe Organics. Their hens wander freely and their eggs are hormone-free, pesticide-free, antibiotics-free, chemical & synthetic additive-free. If you reside in Thailand, look out for their Beyond Organic eggs in all major supermarkets next time you’re groceries shopping.