11 Apr for you egg haters | 12 ways to use hard boiled eggs that hide their taste
Guy Fieri and I have at least one thing in common, a dislike for eggs. As an extremely picky eater growing up, just the thought of eggs made me gag. If coerced, I could tolerate a soft boiled one, as long as there was enough buttered toast and I only had to eat the yolk. My son inherited a similar disdain for the egg white, calling it “white and tasteless but in a bad way”. However, as long as the off-putting sulphury taste of the white is well concealed, he manages to actually somewhat enjoy them. That’s where my enjoyment of the egg stands now as well. With Easter around the corner and dozens of eggs to be boiled, colored, and hidden, we are about to be inundated with them. I hate wasting anything, so of course I need ways to use hard boiled eggs which incorporate big, bold flavors or get mixed in with enough other ingredients that conceal their taste.
figure-friendly fix for mayo
Many egg salad or deviled egg recipes use mayonnaise. Though I love the creamy delight of this plain colored condiment, it obviously registers way up on calorie scale. One of my favorite substitutes for regular mayo is using 3/4 c Greek yogurt with 1/4 c of light mayo for 1 c of regular mayo. I find even with full fat Greek yogurt, you lose the creamy mouth-feel that regular mayonnaise provides. That’s why I use a mixture of both, but heavy on the yogurt. Depending on what type of yogurt I have on hand, I usually use about half 2% and half full fat yogurt, but you can play with your ratios and see what tastes good to you and yields your ideal nutrition. Many of these recipes use yogurt, and some use light or regular mayonnaise. I encourage you to try a Greek yogurt and light mayo mixture in any of them to make them a bit more figure friendly.
I’m not a big fan of light products at all, especially ones where fat belongs, like cheese. Frequently I feel the resulting product tastes nasty or includes chemicals that can potentially be more harmful than the calories. I make an exception for light mayo though. With only added water and a couple of binders, like xanthan gum, it delivers the creaminess that coats your tongue like it’s regular counterpart, but with 60% less calories. Obviously it doesn’t taste exactly like real mayonnaise but when you’re mixing it with other ingredients, and you’d rather not have include a fat bomb in your meal, light mayo is my favorite figure-friendly fix.
12 ways to use hard boiled eggs like a boss
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