What do you do when you have almost a dozen eggs in your fridge that have a fast approaching ‘use by’ date? Boil ’em! I peeled six for egg salad and saved the remaining two for tomorrow’s breakfast.

Side note: I eat two boiled eggs for breakfast almost every day. I usually toss one of the yolks, not out of calorie consciousness, but out of not feeling the AM yolkiness.

Another side note: I boil my eggs by putting them in a pot of room temperature water and setting the heat to ‘high’ for 25 minutes. Works every time.

Egg Salad

6 egg whites, chopped

3 egg yolks, mashed

1 to 2 celery stalks, chopped

1 thin slice of white onion, chopped

2 tablespoons light mayo

1 tablespoon dijon mustard

2 teaspoons vinegar

salt and pepper to taste

This recipe sort of bloomed after I first sampled Trader Joe’s egg white salad during my first adult LA trip in 2008. Since then I make a habit of, not only visiting my childhood best friend in LA as many times a year as possible, but making sure we stock up on egg white salad each visit.

And why I say sort of bloomed? I tried to recreate the egg white salad at home and it was super blah. I soon realized that halving the amount of yolks also halved the calories without sacrificing taste. Halving yolks at breakfast = not calorie conscious, halving yolks at dinner = calorie conscious. Logic behind this? Not quite sure.

I toasted my favorite sprouted wheat bread, opted for open faced, and thoroughly enjoyed.

Final side note: This recipe yields two super sized servings.