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Egg Salad and Mozzarella Tomato Rounds

Egg salad is so simple to make, although it can look rather plain. I often add a little crunch of celery and red bell peppers to dress it up. Being on a tomato kick has been easy prep for me. When I am super busy I don't have as much time to spend in the kitchen but I still like to eat well. Nourishing food that keeps me fueled.

Food always looks more appealing when it's colorful and plated nicely. Even if it's simple fare, take the time to make it yummy to your eyes. Sit down and savor your meal and enjoy it to its fullest. I usually make a dozen hard-boiled eggs at a time—that way I can have them for a quick breakfast and put them in other things throughout the week. Plenty to share.

One large egg is 78 calories, but if you are watching cholesterol, it checks in at 187mg, which is 62% of recommended daily intake. One cup of chopped boiled eggs (approximately three medium eggs) is 210 calories. So, making a bit of egg salad and using it as a tomato topper is a good idea. You get all the goodness, (protein, vitamins, minerals and omega-3 fatty acids) and flavor without being too heavy-handed with egg calories and cholesterol.

Yes, the mustard and mayo add some calories too. Still, it's a nice way to have a small portion go a long way. If you want the least amount of calories, use just the egg whites. They are only 18 calories per large egg, 60 calories less than a whole egg. Don't throw the yoke out. It makes a nice light egg crumble for salad, or spread on toast. This has a slice of mozzarella too, another 78 calories. While this is not super low-cal, small portions of each make it a good go-to almost any time of day, or as a nice side with your meal.