Dani’s Egg Salad

8 03 2010

My friend Daniella ‘the pastry chef’ and Super Mom in Arizona (whose pastries you might have heard me boast about) gave me an Egg Salad recipe years ago. It’s been awhile since I made it, but we are going to Mexico and I wanted to use up the eggs in the fridge and a few other things, de-licious.

Dani’s Egg Salad:
6 hard boiled eggs, diced

1 small onion, diced and sautéed in a bit of olive oil. Cool off and mix with the rest of the ingredients

3 Tbsp Mayo

Salt and Pepper

Mix and mash all the ingredients together.

What I added/changed looking in the fridge:

2 Tbsp Mayo instead of 3 (I use this organic ‘real mayo’ that doesn’t have much zip and can seem eggy)

1/2 Tbsp Prepared mustard (bit of a kick to compensate for the eggy organic mayo)

I used scallions instead of onion (left over from Wagamama night, see earlier post), sautéed them

1/2 Tbsp of chopped cilantro also left from Wagamama night

Mix and mash the ingredients all together, serve on toasted grainy bread with sliced tomatoes on the side. Lunch is served!

Thanks Dani 🙂

Eat well,

Nat

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One response

8 03 2010
kseverny

that sounds great.
i’m curious

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