Healthy: Greek Yogurt Egg Salad
Egg salad doesn’t have to be a mayo-laden regret sandwich. If you make it at home and swap in Greek yogurt, you get all the creaminess with way more protein, calcium, and gut-friendly bacteria. Add some chopped celery or green onion, season to taste, and throw it on whole-grain bread, in lettuce wraps, or just eat it straight from the bowl.
Unhealthy: Pickled Eggs
They sound like a good idea, it’s just a boiled egg in vinegar, right? However, most commercial pickled eggs are sitting in a salty brine that can seriously jack up your sodium intake. One egg can knock out nearly 20% of your daily sodium limit.
If you love that sharp, pickled taste, try making your own at home with less salt. Simply sprinkle a little vinegar and salt on a regular boiled egg for the same effect.
Eggs are one of the best foods out there, but like anything else, the way you cook them matters. You don’t need to be an expert in nutrition, but if you regularly consume eggs, selecting the appropriate preparation methods can significantly improve their quality. Bake them, steam them, or poach them—and please leave the deep fryer out of it.
