Tag Archives: egg salad

Egg Salad…Amped

11 Apr

Have you ever seen the MTV show “Pimp My Ride” where a beat-up, tin-can of a vehicle gets a total tarted-up makeover- complete with features like aquariums and shoe racks and hydraulic surfboard lifters?

Well, sometimes I like to play culinary “Pimp My____________(fill in the blank with your favorite, but somewhat tired go-to everyday recipe).” You know, take a dull salad and add grilled shrimp and fruit, or top your morning toast with salmon and creme fraiche, or add truffle oil to any old thing to make it special.

The Chinese make cracks in eggs before hard-boiling in tea to make "1,000 year old eggs" -- that's my excuse for the rather oddly-colored post-Easter eggs you see here...

In honor of the ridiculous number of luridly-dyed hard-boiled eggs in my post-Easter fridge, today’s episode is “Pimp My Egg Salad.” Just add a number of tasty pantry items to a normal egg salad and voila! You have a hottie-hottie, hot-hot, lunch where before sat a bland and boring boiled egg.

By the way, to boil eggs perfectly, set them in cold water that covers by an inch. Bring to a rolling boil. Remove from heat, cover and allow to sit for ten minutes. Drain and shock the eggs in ice water (to help the peeling later). Using eggs that are not farm-fresh will make them easier to peel (more air between shell and membrane).

 

Look closely and you'll see that blue color....

Egg Salad…Amped

4 hard-boiled eggs

2 Tbs mayonnaise

1-2 tsps prepared mustard

1 tsp minced red onion (optional)

1 tsp capers, drained

Five large pitted black olives, sliced

1 Tbs roasted red pepper, diced

Salt to taste

Dash of sriracha or other hot sauce (optional)

Mix all ingredients in a bowl. Salt to taste and add hot sauce if desired. Serve in a sandwich on toast or atop a salad.

Egg Salad: Classic Comfort in No-Time-Flat

28 Feb
I’ve been on a bit of an egg kick lately. While eggs can do marvellous food-science type things if separated and whipped just so and folded in just right at just the right temperature, right now I am celebrating their simplicity.

 

When was the last time you had a light and easy egg salad? This version is creamy and light and a bit tangy, thanks to the yogurt and the mustard. I took it to a friend’s for a playdate, where it met with success! It makes a good addition to any party buffet table too.
Egg Salad (makes four generous sandwiches or four big scoops to top green salad)

Eight fresh eggs*

3 Tbs mayonnaise

1 Tbs non-fat or low-fat plain yogurt

1 Tbs your favorite mustard

Pinch of salt/pinch of cayenne pepper/sprinkle of parsley/grating of pepper, if desired

Place eggs in a pot with cold water to cover. Bring the water to a boil. Lower heat to simmer for five minutes, then cover and remove from heat. Leave covered for ten minutes, then drain and soak in ice water.  The yolk turns green from overcooking, so if you find that your yolks are turning green, next time skip the simmer, remove from heat and let sit covered for 15 minutes.

When the eggs are cooled, crack them and peel. Chop roughly and place in bowl. Add mayo, yogurt and mustard and mix well. Play around with the amount of wet ingredients until you get it the way you like. Season to taste and serve on crackers, toast or salad.

*(if you are not sure whether your eggs are fresh, put them in water to cover. A fresh egg will sink. A fresh-enough egg will float up on one end while the other end stays on the bottom. A rotten egg will float.

Also, I purchase organic eggs regularly and farmer’s market/friend’s eggs when I can get them. Large-scale egg production in this country is way out of scale with what is safe. I don’t want to be the heavy on this one, so if you are interested, you can visit food expert Marion Nestle’s blog and read it for yourself. http://www.foodpolitics.com/tag/eggs/  In any case, if you are buying conventional/supermarket eggs, please cook them thoroughly )

 

 

 

You are just four ingredients away from happiness.

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