Tag Archives | Egg Salad

Avocado Cilantro Taco Egg Salad on Kale

I really love eggs. I mean, I love eggs in the craziest way. I go through minimum, 2-4 dozen a week, most of the time. I put them in everything, but I also eat them at almost every meal. Funny story though, I was told as a young child I was allergic to eggs, according to allergy testing, but what I have figured out since is that I am allergic to commercial eggs. I had to go out and find the best, most quality eggs around to be able to eat them, and once I did, I started eating them all the time.

My eggs of choice for the past year have been Burroughs Family Farms organic, pastured eggs, a local egg farmer in Denair, Ca. Great quality eggs, with THE brightest, oldest egg yolks you have ever seen. You can buy Burroughs family Farms eggs here!

I really love egg salad. Nothing makes me remember my childhood food memories more than a yummy egg salad. I just love egg salad so much and I eat it a lot. Today I wanted to make a yummy version on a bed of kale, using my leftover avocado cilantro sauce (see recipe notes for recipe) from last night’s dinner. The sauce will knock your socks off. I then took the new Spice Hub taco seasoning I received yesterday and added a bit to my egg salad. It added quite the kick that egg salad has been asking for since the beginning of time. Taco egg salad? Yes, PLEASE!

 

Avocado Cilantro Taco Egg Salad on Kale
Author: 
Serves: 2
 
Ingredients
  • 4 hardboiled Burroughs Family Farms eggs, peeled and diced
  • 2 generous TBSP of avocado cilantro mayo
  • ¼ tsp Spice Hub Taco Seasoning* (or any taco seasoning)
  • 2 scallions, diced
  • ½ c fresh kale, chopped
  • More taco seasoning for seasoning
Instructions
  1. Mix mayo, eggs, scallions, and Spice Hub Taco Seasoning in a bowl until well incorporated. Plate over a bed of kale, sprinkling with a bit more Spice Hub. I dressed mine with a dash of balsamic when done. Enjoy!
Notes
Avocado Cilantro Mayo
1 room temp egg
1 c avocado oil
1 tsp mustard
1/4 tsp @flavorgod himalayan Pink Salt/Peppercorn
1/2 tsp #flavorgod Dynamite
1/2 avocado
1/4 c cilantro
1/3 green bell pepper
1/2 c coconut milk

Put all ingredients in a large wide-mouth Mason jar, blend with immersion blender.

Avocado Cilantro Taco Egg Salad on KaleScreen Shot 2016-05-28 at 8.39.28 AM

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Egg Salad

EggSalad-5

Eggs are a staple in our home. I feel a little lost when we’ve run out and I forget to order more. We eat them fried in olive oil, so the edges are crispy. I whisk them into a soft mayo. I crack them into simmering soup to poach. I use them to make shiny pie crusts and pain au chocolat. They are versatile, delicious, and go with so many things.

I often forget about egg salad. It’s quick and easy, but sometimes the thought of bringing some water to a boil to cook eggs seems like too much. Although it’s not really that much more difficult than opening the jars of peanut butter and jam to be slathered on some toasted homemade bread (because then I have to wash the peanut butter knife)… Great. Now I’m hungry for peanut butter…

EggSalad-1

Hardboiled eggs pretty much just require a bit of time, a gentle hand, and some water that’s come to a rolling boil. The time is mostly hands off. It’s best to carefully lower the eggs into the water so the shells don’t crack (but even then, sometimes they do – I add a splash of white vinegar to the water to help the whites not go to far if this happens). And, the water has to come to a boil even if you watch it… I mean, it’s science, the temperature will eventually climb. (For detailed instructions on how to boil an egg have a look at the Deviled Eggs post.)

EggSalad-2

For an egg salad base, I like to use equal parts yogurt and mayo (you could substitute silken tofu for either if desired), and a little bit of salt. It’s pretty simple, really yummy, and could be eaten as is. But, for fun, there are tons of things you could mix in. Today I used mushrooms, garlic, basil, cannellini beans, cayenne, and dijon mustard. It was delicious. I’d do it again. But, here are some other mix in options that I’d like to try:

  • capers+shallots+dill+eggplant+dijon
  • kale+basil+red onion+parsley+cayenne
  • tarragon+parsley+dill+spinach
  • mushrooms+dried tomatoes+chiles+garlic+chives+parsley
  • cannellini beans+roasted bell peppers+chives+garlic+ bacon+cucumber+dijon
  • celery+chives+parsley

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Whatever the mix ins, they’re added to the base. It’s mixed up and tasted for salt (and because I’m starving and can’t wait to eat).

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Depending on the type of bread and how hungry you are, you might opt for the messier open-faced sandwich. I did and hand to dunk my hand in my water glass so I wouldn’t get food all over the keyboard. Worth it.

I had two open-faced sandwiches, both on some homemade sourdough bread, one toasted, one not. I liked them both, but toasted definitely won. I chose simple toppings: lettuce and chopped cherry tomatoes. You might also add some chopped nuts for added crunch. I didn’t. (Because I forgot.)

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The mushrooms add a meatiness, the beans add even more protein and texture, the tomatoes add a sweet hint of the last days of summer. If I’d been able to find bacon when I was grocery shopping, I’d have added some too. But, I didn’t, so, alas, that will have to wait for another day.

Happy Eating!

Egg Salad
Author: 
Serves: 2-3
 
Ingredients
  • 4-6 hardboiled eggs
  • 2 T mayonnaise (or silken tofu)
  • 2 T plain yogurt (or silken tofu)
  • to taste salt
  • original mix ins: 1 t olive oil
  • 7 mushrooms, chopped
  • 1 clove garlic, minced
  • 1 T fresh basil (or combo of basil and chives), chopped
  • ¼ C cannellini (or any white) beans
  • pinch cayenne
  • 1 t dijon mustard
  • cherry tomatoes, chopped
  • other mix in options: capers+shallots+dill+eggplant+dijon
  • kale+basil+red onion+parsley+cayenne
  • tarragon+parsley+dill+spinach
  • mushrooms+dried tomatoes+chiles+garlic+chives+parsley
  • cannellini beans+roasted bell peppers+chives+garlic+bacon+cucumber+dijon
  • celery+chives+parsley
  • for serving: bread
  • lettuce
Instructions
  1. Combine egg salad base (eggs, mayo/silken tofu, yogurt/silken tofu, and salt). Refrigerate until ready to use.
  2. Choose desired mix ins and prepare or cook as needed. For original mix in recipe: Heat a skillet over medium-low. Add 1 t olive oil. When it's hot, add mushrooms. Cook for about 5 minutes then season with salt. Cook for 5 minutes more, stirring occasionally. Cool to room temperature.
  3. Mix egg salad base with mushrooms, garlic (can add in last minute of mushroom cooking time if you prefer for it not to be raw), basil, beans, cayenne, and dijon. Taste and adjust seasoning if desired.
  4. Serve on your favorite bread (toasted, if desired), topped with cherry tomatoes and lettuce.

 

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