This is one of three cooking demos I recorded for WMUR Channel 9-Cook's Corner in New Hampshire. I hope you enjoy it!
This is one of my favorite lunches. You can eat it for breakfast too! Egg salad is so good for you and really simple to make. I always have hard boiled eggs on hand so I can enjoy a hardboiled egg anytime in a salad or make egg salad when the mood hits.
I often cook up a pound or two of bacon in the oven so I have cooked bacon available for any recipe. Sometimes I just snack on a crispy piece or use a slice to stir my Bloody Mary ;-).
You will notice my specific use of Sir Kensington's Avocado Mayonnaise. It's a bit more expensive than Hellman's, but avocado oil is a healthier option to the soybean oil found in Hellman's. I love Hellman's Mayo, but recently gave it up when I took a closer look at the ingredients and saw that it contains soybean oil. I have eliminated highly processed seed oils from my diet and soybean and canola oil are right at the top of the list.
Egg Salad with Bacon and Lettuce Leaves
2-4 hard boiled eggs, peeled and mashed
2-4 tablespoons Sir Kensington's Avocado Mayonnaise
1 tablespoons flat leafed parsley or mint, chopped (or both!)
salt and pepper to taste
Cooked bacon-I cook mine in the oven on a baking pan
Romain lettuce leaves
1. Combine the eggs, mayo, herbs, and salt and pepper together.
2. Place two pieces of lettuce together and fill with egg salad. Top with bacon and serve.
Adapted from myfitnesspal.com
Makes 2 servings
½ cup, All-purpose Flour
1 tsp baking powder
¼ tsp. salt
2 large eggs
1 cup Vanilla Greek Yogurt - Low-fat 2%
Let me begin this post with a big THANK YOU to my friend Kaaren who gave me this recipe years ago. It has become a favorite dish on my Thanksgiving table and a favorite recipe at my cooking demonstrations. I make batches and batches of this tart-sweet sauce to freeze and have long after fresh cranberries are no longer available at the grocery store. I'll even buy bags of cranberries and freeze them to assure I have this sauce all year long. I use frozen raspberries which are sweet and economical.
On the sweet side, I serve this sauce for dessert draped over pound cake and ice cream. I also use it the breakfast table served on oatmeal, yogurt, and cottage cheese. To add a savory side to the sauce I've prepared it with 1 Tbs of chopped fresh rosemary to compliment chicken, pork, and roasted vegetables. I'm sure once you try it you'll love it too.
Makes 3 cups
1 12 oz package of fresh cranberries
1/2 cup of sugar
1 cup water
1 12 oz package of frozen raspberries
*Make this a savory sauce by adding 1Tbs of fresh chopped rosemary and ½ tsp of salt while cooking the cranberries and sugar.
Follow Liz on Facebook
Follow Liz on Instagram
I am so lucky to be doing what I love! As a cooking instructor and food educator I love to share tips and lessons about how to make your cooking experiences easier, tastier, and healthier.
The Big Fat Surprise
Delay Don’t Deny
The Obesity Code
The Complete Guide to Fasting
Dinner Plans-Eat Vintage
Delay Don't Deny: Intermittent Fasting Support
LowCarb MD Podcast
The Intermittent Fasting Podcast
Diet Doctor Podcast
FAT: A Documentary
The Magic Pill
For Today's Aging Women