Good-Egg Salad Sandwich

Eggs are way, way, way unappreciated by people who eat ; ) They get a bad review from most every mainstream diet. The egg yolk is where all the amazing antioxidants, healthy fats and delectable flavor are found. Yet, low carb-ers and body builders use only whites for their high protein content. Low fat dieters are afraid the fat in the yolk means fat on their thighs. Worst of all medical doctors encourage less yoke-age because of cholesterol. Unbeknownst to most is that the conclusive studies on cholesterol were done on powdered eggs. Powdering anything with cholesterol begets oxidized cholesterol, which no doubt is entirely unhealthy! All of this has led to a low nutrient dense product that is held in high regard by the health savvy consumer--an eggs substitute made with egg whites, lovely.

I am highly bugged when people think they can make food healthier than our creator. There is a new-ish food system that was created to "help" consumers make healthier choices. Rating products points from 1 to 100, the higher the number the heathier the product. NuVal rates an egg subsitute 67 and real eggs only 33. No wonder consumers are confused, there are a contant stream of organizations conspiring against us.

Eggs are one of the only animal products that have not been completely adulterated by mass commercial farming techniques. Though a properly cared for chicken yields a far superior egg, a super food in fact, the average grocery store egg benefits your health more than anything in a box. Do something good for yourself, eat whole eggs.

A favorite, simple (that is if I have mayo made, bread baked and eggs boiled and cooled) lunch of mine is egg salad sandwiches. They bring me back to childhood; loved them then on my Wonder Bread with Miracle Whip and Frenches Yellow Mustard, love them now on my whole grain bread, olive oil mayo and stone ground mustard. Here is my formula for making a simple egg salad sandwich per person.