For 20 years, my family and another family have shared a ski house at Mt. Snow, Vermont. It’s my favorite place in the whole world. Always has been, always will be. Every year we travel from our different corners of the country (the four kids live with each of our husbands/fiancees in L.A., Chicago, and New York) to spend the week of New Years together. Our parents still meet at the house almost every single weekend in the winter to ski.
For 20 years the lunch we pack with Army-like precision has always remained the same: multimeat sandwiches (a combination of different lunch meats), Lay’s potato chips, apples, clementines, cookies, and a giant bag of candy. I live for that bag of candy. After hours of skiing, it’s a well-deserved and delicious break.
Shortly after New Years this year when there were still a few of us left we switched up the routine. Barbara (pictured far left) whipped up an egg white salad and brought it to the mountain. Since I’m not a fan of egg salad and a total creature of habit, I stuck to my multimeat thank you very much. But during lunch, the egg white salad looked so good I had to try a bite. IT WAS AMAZING. There are no yolks (I think that’s what I dislike about regular egg salad), the tiniest bit of mayo (feel free to adjust as you like), and lots of chopped raw baby spinach.
I made a batch last weekend and it’s safe to say I’m obsessed. It makes for such a light, yet filling protein-packed lunch. Robert even had some for breakfast one morning (it’s eggs after all). You can serve it any way you like: on whole wheat toast, pita, a bed of greens, or my favorite, alongside some Mary’s Gone Crackers. I can already tell this is something I’ll be making again and again. I hope you love it as much as we do. Thanks Barbara for introducing us to this awesome recipe!!
Skinny Egg White Salad
- 12 hardboiled eggs, shells and yolks removed, whites chopped
- 1 Tbsp mayonnaise
- 1 tsp dijon mustard
- 3-4 handfuls raw baby spinach, chopped
- Salt & black pepper
- 1/2 tsp smoked paprika
In a bowl, combine chopped egg whites, mayonnaise, and dijon mustard. Mix to combine. Add chopped baby spinach. Season with salt and pepper and paprika. Taste and adjust seasonings as desired.