Recipes
South of the Border Egg Salad
I couldn't find where the other recipes are located so I thought I would post one here. This is egg salad with a little zing and some extra nutrients.
Ingredients:
8 Hard Boiled Eggs
3/4 cup spicy mayonnaise (see below)
1 Tbsp Mustard
3 tsp lemon juice
1/3 cup chopped green onions
1/4 cup chopped tomatoes
1/2 cup chopped avacado
1 Tbsp chopped Cilantro (I didn't like this in the salad but if you are a cilantro fan maybe it works)
6 Pita Pockets (optional)
Mayonnaise:
2 egg yolks
1 Tbsp lemon juice
1/4 cup olive oil (use only enough to make smooth)
1/2 tsp cayenne pepper
1/2 tsp salt
Create Mayo:
1. Put yolks and lemon juice in food processor or blender. Whirl until blended.
2. With the machine running, add the oil in a thin steady stream until smooth and thick.
3. Stir in cayenne and salt.
Egg Salad prep:
1. Boil eggs. Rinse, peel and chop.
2. Carefully stir in spicy mayo, mustard, lemon juice, green onions, tomatoes, avacado, and cilantro (if desired).
The salad can be eaten alone (good if still on mushies), or you can fill a pita pocket. I like to use whole wheat pitas and toast them in a toaster oven so they are warm. Also, you can fill a pita, top with grated cheese and bake under a broiler for 2-3 minutes until the cheese melts.
Ingredients:
8 Hard Boiled Eggs
3/4 cup spicy mayonnaise (see below)
1 Tbsp Mustard
3 tsp lemon juice
1/3 cup chopped green onions
1/4 cup chopped tomatoes
1/2 cup chopped avacado
1 Tbsp chopped Cilantro (I didn't like this in the salad but if you are a cilantro fan maybe it works)
6 Pita Pockets (optional)
Mayonnaise:
2 egg yolks
1 Tbsp lemon juice
1/4 cup olive oil (use only enough to make smooth)
1/2 tsp cayenne pepper
1/2 tsp salt
Create Mayo:
1. Put yolks and lemon juice in food processor or blender. Whirl until blended.
2. With the machine running, add the oil in a thin steady stream until smooth and thick.
3. Stir in cayenne and salt.
Egg Salad prep:
1. Boil eggs. Rinse, peel and chop.
2. Carefully stir in spicy mayo, mustard, lemon juice, green onions, tomatoes, avacado, and cilantro (if desired).
The salad can be eaten alone (good if still on mushies), or you can fill a pita pocket. I like to use whole wheat pitas and toast them in a toaster oven so they are warm. Also, you can fill a pita, top with grated cheese and bake under a broiler for 2-3 minutes until the cheese melts.
