chop those eggs
Egg salad is a staple at our house. It is a tasty low-carb high-fat easy to grab snack or lunch. In an attempt to consume less “store bought” jars, I have tried to create an appetizing mayonnaise-free rendition of our beloved egg salad.
Please note: Making you own homemade fermented mayo with olive oil and whey is a wonderful idea. However, I usually do not like to use up my pricey olive oil on making a ton of mayo (since we eat so much of it). If I’m going to buy “real” olive oil (see The trade in adulterated olive oil ) I usually like to use it for salad dressings since homemade olive oil mayonnaise calls for allot.
Please feel free to adapt and experiment with the following ingredients:
For feeding one person, I use two boiled eggs chopped. Mix in 1 tablespoon sour cream, 1 tablespoon butter, 1 tablespoon fermented salsa (I used Zukay’s Hot Salsa Viva, but any type will work), 2 teaspoons Dijon mustard, 1 garlic clove, minced (optional) and sea salt to taste.
Since I am sensitive to gluten, I scoop up my egg salad with thinly sliced cucumbers, thinly sliced cheese or with organic corn chips for a rare treat.
Recent Comments