Question:
Does anyone think egg salad is a bad idea 2 weeks post op?

   — sonyaracene (posted on November 6, 2007)

November 6, 2007
i think it would be ok as long as you mashed the eggs really good. my doctor put me on puree foods for 2 weeks then on soft foods. hope this helps, Holly
   — RNlvnCARSON

November 6, 2007
I would only go with egg white salad. I was told not to eat the yolks because of the fat content and it is true...scrambled eggs made me sick. I am just to the point now where I can tolerate them and I'm a little over 3 months out.
   — ALafferty

November 6, 2007
I made egg salad with one yoke to 3 whites and mustard instead of mayo. That was my 2nd day of being on stage 3, pureed foods (2 weeks out). I used my magic bullet to mix it really well. It was really yummy and satisfying.
   — [Deactivated Member]

November 6, 2007
I used to love eggs and egg salad; I'm 5 weeks out and eggs make me a little queasy and mayo puts me right into dumping. So just a warning. Your body might like it or it might not! Good luck
   — Joyous

November 6, 2007
Hi Sonya! I lived on egg salad for weeks. I would finely mash 6-7 whites (where most of the protein is) with a yolk or two, a little fat free mayo, a touch of mustard and some paprika. It was the only ything I could keep down. Then,I discovered tofu. I would puree it in the blender with 3-4 frozen berries and some splenda. High protein content there too. I did this because so many of the shakes did not agree with me. Then I ordered a bunch of shake samples from Vitalady.com. Many varieties, and you can try before you buy. My best find was a protein pudding Sylvester Stallon put out through a company called Instone. 20 grams of ptotein, and the banana and vanilla were palatable. Between the pudding and the egg salad, I was able to sustain nutrition and lose tons of weight. This was my diet for months until I could get transition to solid food. ( I was a bit slower than most, due to a stricture). Anyway, keep you spirits up and keep us posted. We all wish you the very best. Fondly, Pam
   — pjwilsen

November 6, 2007
Try scrambling Eggbeaters. They have little cholesterol and fat but still have all the good stuff, including protein. They come in different flavours or you can buy just egg whites. If you let them cool after scrambling, you can chop them up for egg salad. They are great. I don't notice (much) the difference between Eggbeaters and the real thing -- and they are much healthier for you. Wish I'd discovered them years ago. Good luck!
   — cherub13

November 7, 2007
My doctors would say that's WAY too soon to begin that sort of thing. Don't try to push it too soon Sonya. Stick with purees for a while longer.
   — [Deactivated Member]

November 8, 2007
I can't think of a good time that ever exists for egg salad-- and this has nothing to do with nutrition. When I could go to soft foods, I made a very fine chicken salad with dark meat chicken, mayo (made sure to find a nearly zero-carb mayo) and some very fine onion. Occasionally, I would add some hot cayenne pepper. Not a culinary masterpiece, but it wasn't egg salad and it did contain some protein with next to zero carbs.
   — SteveColarossi