Light Southwestern Egg Salad

I've always loved egg salad.  For breakfast on toast, as a sandwich for lunch or just straight out of the fridge.   I've always known it wasn't "the best" for me so I rarely make it.  When my best friend from home called me up and told me about this "light" egg salad I was all over it!  It's common sense but the more egg whites and the less egg yolks you use, the lighter it is.  Should have thought of that myself. :)

Ingredients:


-10 eggs (you'll only use yolks from 3 eggs)
-1/2 cup diced red onion
-3 cloves minced garlic
-1/2 cup diced sweet peppers (red, yellow, orange or green)
-2 Tbsp light mayo
-2 Tbsp spicy mustard
-3 Tbsp Parmesan cheese
-Cayenne pepper to taste




The first step to egg salad is boiling eggs...so let's not screw this part up.  Place 10 eggs in a large pot and fill with COLD water. Hot water will make them crack.  Just make sure the water covers the eggs by about an inch of water.  Put on the stove over high heat. Once the water comes to a boil place a lid on the pot, remove from heat and set the timer for 11 minutes.

When the timer goes off, use a strainer or slotted spoon to removed the eggs.  Dunk them in a bowl of ice water to stop the cooking.  This way you won't end up with gray and rubbery yolks!

Peel the eggs and remove the yolks from all but 3 eggs (6 halves if you can't do the math).

Put the egg white and yolk in a bowl and use a sharp knife to cut whites in small pieces (this part is fun, to be honest).

Add the diced sweet peppers, mayo, red onion, mustard, garlic, Parmesan cheese, cayenne pepper to taste and a few grinds of regular pepper. 

Stir and eat! I ate my egg salad right out of the bowl but it will probably taste better if you let the flavors meld together in the fridge for a few hours!

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