spanish egg salad

Yet another way to play with the incredible edible egg.

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Classic egg salad is usually swimming in mayo, but this healthy twist brings the classic Spanish flavors of Romesco sauce - using the original recipe ingredient, hazelnuts, not almonds - made that much creamier with a considerable addition of thick, plain Greek yogurt.

I like it best chilled with seedy, nutty whole grain toasts and a powerhouse watercress salad on the side but assemble it sandwich-style if you like.

I know there are lingering questions about including eggs in a healthy diet. But the fact remains, eggs are a powerful and healthy source of protein and they provide all nine essential amino acids and contain antioxidants such as lutein and zeaxanthin to help protect against age-related macular degeneration (AMD).

Some years ago, research proved that the dietary cholesterol in eggs is NOT absorbed by the body but the yolk does have saturated fat which can lead to high blood cholesterol, so go ahead and get crackin’! Just remember, the Mediterranean diet guidelines suggest it’s best to limit your amount to no more than 4 eggs per week.

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