I’m relatively new to the culinary world. Since I’ve started this blog I’ve had certain revelations surrounding everyday food items that were common knowledge to my ancestors, such as how to make butter… or bread. As of last Friday, we can officially add egg salad to the list.
It all started with a tentative Pinterest search, which led to a purposeful perusing of the refrigerator to see if I was even close to having the right ingredients, and it ultimately culminated in this:
The real revelation here was not that I could make egg salad, but that it was delightfully simple to make and the result, even without all the ingredients, was surprisingly satisfying.
I started with the following recipe from dashingdish.com…
2 egg whites
1 whole egg
2 tbsp plain low fat Greek yogurt
1 tbsp light mayonnaise (or additional Greek yogurt or avocado, mashed)
1/2 tsp mustard
pinch salt and pepper (or to taste)
1 slice center cut or turkey bacon (cooked and crumbled)
1/2 stalk celery, chopped
optional: chives or green onions chopped fine, sweet pickles chopped fine, pinch of paprika
1. Start by hard boiling eggs: Place eggs in a medium saucepan and cover them with cold water. (Be sure the tops of the eggs are covered by at least an inch of water.) Bring the water to a full boil, (uncovered), then bring heat down to medium, so water is simmering but not boiling. Let eggs cook over medium heat for 15 minutes, then remove from heat. Immediately place pot in the sink and run cold water in the pot, letting the cold water run over the eggs for about 2-3 minutes. Remove the boiled eggs from the pot and peel.
2. To make the Egg Salad: Chop the eggs and egg whites coarsely and put them into a medium bowl. Add the bacon, celery, and green onions/chives, or sweet pickles if desired.
3. In small bowl, mix together the mayo, mustard, Greek yogurt, and salt and peper. Gently stir the mayo dressing into the bowl with the eggs and vegetables. Add paprika if desired. Enjoy chilled by itself, or on a wrap, whole grain toasted bread or on a sandwich thin!”
Then I realized that I had no bacon. Or celery. Or Greek yogurt. But, hey, I have mayo and mustard… and an onion. I can make this work! It won’t be “skinny,” but it should be good.
So, I suppose I didn’t really make Skinny Egg Salad, so much as I made…
Improvisation Egg Salad
small jar of mayonnaise**
small bottle of mustard
one half of a small onion, minced
salt and pepper to taste
Add eggs to medium saucepan. Cover entirely with cold water. Bring to a boil. Reduce to medium heat and simmer for 15 minutes. Cool immediately with running cold water. Peel and chop coarsely and set aside.
In a small mixing bowl, mix together three parts mayonnaise to one part mustard. You should ultimately have about a third of a cup of this mixture. Add onion, salt and pepper, and eggs. Stir until well incorporated, sprinkle liberally with paprika, mix once more, and serve chilled.
* Have you tried eggs from free-range chickens? I highly recommend it. We have our own chickens, but when molting season comes around, I buy eggs from the Happy Egg Co. I’m one of those people that think that happy chickens make healthier and more nutritious eggs, not to mention it’s just so much more humane for the hens than some of the other options out there. Turns out there’s a huge difference between cage-free and free-range chickens. Yep, they cost more, but, at least to me, it’s more than worth it.
** Have you ever tried to make your own mayo? I did once. It was an interesting experience!
What’s the most surprising traditional dish that you still haven’t gotten around to making?