Healthy Devilled Egg Salad

I love eggs and I love mayo, so for me, egg mayonnaise is heaven. However, my hips don't feel the same way. Just one tablespoon of mayonnaise is almost 100 kcal, due to the high fat content. and although I am not a proponent for calorie counting, for various reasons, not least as it is a pretty miserable way to relate to what should be joyful occasions, aka mealtimes. I'm also not a fan of recipes that swap proper mayo for low fat mayo. You've just got to read the ingredients to see why: modified corn starch, colours, thickeners, flavourings and preservatives. Then there are the recipes that use yoghurt instead. Psychologically, as well as taste wise, this really doesn't hit the spot for me. I know I've been cheated, and I begrudge the experience. If I'm going to have a healthier egg salad, then it shouldn't skimp on taste.

Healthy Devilled Eggs

INGREDIENTS

6 Eggs

15g good mayonnaise (yes, I do weigh, as it is easy to underestimate)

1 tsp Dijon mustard (not English mustard)

Good pinch of sea salt

1/2 tsp smoked paprika

Good pinch of freshly ground black pepper

Juice of 1/2 lemon

Small handful of chives

METHOD

First of all, prepare the 6 minute eggs. By this I mean that you want hardboiled eggs with very slightly soft centres, rather than rubbery balls. This will help get a nice rich consistency for salad.

Place the eggs in a pan and cover with cold water.

Place the pan on a high heat and bring to a rapid boil.

Turn heat off and pan lid on, and cook for 6 minutes.

Remove eggs and transfer to a bowl of very cold water. This not only stops the cooking process, but avoids a nasty grey/green yolk.

Once the eggs are cool enough to handle, peel and add to a bowl with the other ingredients. I like to use a knife to chop and mix, rather than a fork. That way I still have some texture at the end.

Transfer to serving bowl and sprinkle with chopped chives.

TIP

I tend to use this recipe for a three day lunch prep, so I'll divide between lunchboxes and add other items that I fancy.

The recipe will last for a maximum of three days in the fridge.