American-Style Fit Egg Salad
Translated from Italian, the language of the reel.
Alan Valcarenghi cooked this in an Instagram reel, in Italian. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Federico Piraccini on SeeMeCook
A creamy, protein-rich egg salad made with Greek yogurt, light mayonnaise, mustard, BBQ sauce, and crispy bacon. Fresh herbs and spices add a bold, slightly spicy flavor, making it ideal for filling a burrito as well.
- Time
- 22 minutes
- Equipment
- Stovetop and air fryer
- Good for
- Breakfast, lunch, or dinner
- Cuisine
- American
- Contains
- Gluten, dairy, eggs, and fish
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 500 g
- 10 g
Weights are estimates. Together, the ingredients weigh about 760 g before cooking, which is about 150 g per serving.
Steps
Bring enough water to fully cover the eggs to a boil in a pot. Carefully add the 10 eggs and boil them for about 7 minutes.
Drain the eggs and immediately transfer them to a bowl of cold water and ice. Let them cool completely before peeling them, making it easier to remove the shells and stop the cooking process.
Meanwhile, cook the bacon in an air fryer at the highest temperature for about 5 minutes, until golden brown and crispy. The time may vary depending on the air fryer; check it to prevent burning.
Peel the cooled eggs and transfer them to a large bowl. Mash them well with a fork, leaving some larger pieces if you prefer a rustic texture.
Chop the crispy bacon and finely chop the chives. Also prepare the chili pepper and any spices you want to use.
Add the Greek yogurt, light mayonnaise, mustard, 0-calorie BBQ sauce, Worcestershire sauce, and salt to the eggs.
Add the chives, chopped bacon, chili pepper, black pepper, garlic, paprika, and dill. Mix thoroughly until the sauce and seasonings are evenly distributed.
Taste and adjust the salt, pepper, and chili pepper if necessary. Serve the salad chilled, on its own or as a filling for a burrito or another sandwich.
Notes
Store in the refrigerator for up to 3 days. It can be frozen for up to 1 month, but the texture may become softer after thawing. The author indicates approximately 123 kcal per 100 g and approximately 950 kcal for the entire 770 g preparation; the nutritional values per ingredient are estimates based on average food data and may vary depending on the brands.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 235
- Protein
- 19 g
- Carbs
- 3 g
- Fat
- 16 g
- Fiber
- 0 g
Where the calories come from
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