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Friday, November 21, 2014

The Best Egg Salad on Earth

I adore eggs. I could eat eggs for every meal of the day. I they are the easiest and most versatile food that I know and they pack a nutritional punch. In my opinion, if your considering getting into shape, you should probably amp up your egg intake. They're high in protein, vitamins b12, b2, D and folate which is good for baby making (if you're into that sort of thing). And best of all, at around 70 calories a pop, you can enjoy a few of them and keep a slim waistline. 

One of my favorite things to do with eggs is make a big batch of egg salad or as the Brits say, egg and mayonnaise that we can enjoy over a few days by slapping it on toast, flinging it onto green salads or just eating it by the spoonful out of the container (trust me it's that good!). Try it for yourself!

*egg buying tip* try to go for organic or free range. I get Omega 3 enriched eggs called Intelligent eggs because they're good for brain power. 


6 eggs
1 celery stalk chopped small
1/2 red onion chopped small
1 Tbs capers chopped

1/3 cup light mayo
2 tsp yellow mustard
1 Tbs dijon mustard
1 tsp paprika (I used smoked paprika but regular works too)
A generous pinch of seasoning salt
Fresh cracked pepper to taste
And a dash of hot sauce

First, bring a pot of water to boil and add all the eggs gently as not to crack their shells. Boil for 10 minutes then remove and rinse the eggs in cold water. Place in ice water or refrigerator for 20 minutes or till cooled. Peel and chop the eggs and add them into a bowl with the celery, onion and capers. Toss and set aside. 

In a separate bowl, stir up all the rest of the ingredients till well mixed. Should look like a slightly orange cream. Now combine this mixture with the egg mix and stir well. Cover and let chill in the refrigerator for at least 1 hour to allow flavours to come together. Enjoy on sandwiches, salads or any which way you please! Will keep in refrigerator for up to 5 days. 


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