Most egg salad recipes are mayonnaise-based and high in total fat, calories, and saturated fat. Excess intake of calories and saturated fat are strongly associated with increased risk of obesity heart disease. This twist on conventional egg salad is much lower in total fat, calories, and saturated fat the black-eyed peas and tomatoes also add phytochemicals, magnesium, zinc, B vitamins, and fiber.
Adapted from “Today’s Dietitian”
Recipe serves: 4 servings
Ingredients
- 1 (15.5-ounce) can black-eyed peas, drained and rinsed
- 2 cups chopped tomatoes
- 4 hard-boiled eggs, chopped
- ½ cup balsamic vinegar
- ¼ cup reduced-fat feta cheese
Directions
- In a medium bowl, mix all of the ingredients together.
- Serve salad on its own, stuffed in a whole-grain pita pocket, or wrapped in a whole-grain tortilla.