For sandwiches, leaf lettuce salad and even a snack!
Egg salad is a classic. Here’s my recipe and variations.
When I was looking for pictures of this recipe, I found it challenging tomake egg salad look, well, appetizing. I decided to feature this picture instead. These are an amazing assortment of eggs from our chickens. At that time we had Silkie Bantams that lay the small white eggs, Rhode Island Reds that lay the large brown eggs and Araucanas that lay the delightful green/blue eggs.
Free of Dairy, Gluten, Nuts, Corn, Eggs, Soy (read labels/opt.)
none (other than hard-cooking eggs)
*Use all organic and/or farm-raised ingredients.
2 hard-cooked eggs
1/2 cup *mayonnaise (more or less depending on taste)
2 T. minced white/sweet onion, green onion, or celery (opt.)
1/4 tsp. prepared yellow mustard
1 tsp. turbinado or raw sugar (opt.)
Hard cook eggs and allow several hours for them to cool in the fridge.
In a small glass bowl, chop eggs with a fork, cheese grater, pastry cutter, or simply by cutting them into small pieces on a cutting board.
Add the other ingredients to the eggs and mix well.
Voilà! You have just made egg salad! Slather this on a piece of bread, enjoy with a piece of juice lettuce, scoop with a tortilla chip, or mix it in a salad with bok choy, napa cabbage, shredded carrots and . . . whatever else suits your fancy!
My favorite store-bought brand of mayonnaise is Hain Safflower Mayonnaise. If I make it at home I prefer to make it with walnut oil or extra virgin olive oil (mild Egyptian variety) because of its mild flavor and healthy essential fatty acids. While this is Hain is a “healthier” mayo than the big-name brands, I still choose to use it in moderation. Safflower oil is high in Omega 6, which is highly prevalent in our modern diet with processed vegetable oils and fried foods. Omega 6’s throw off the balance of Omega 3’s which we get from nuts, fish and free-range animal products.
Body-type and Wellness Insights
What’s great about an egg salad is that it can easily be adjusted for the different tastes and body-type preferences and needs.
Earth-types typically enjoy this dish, and while I have put it in the ‘Light Dishes’ section, it can be imbalancing for the Earth-type with the creamy, oily dressing and eggs. For Earth-types I would use this more as a condiment rather than a staple item and be sure to add plenty of onions as they lighten the dish even more with their Air Element characteristics.
Fire-types, this is a great dish for you. As I’ve mentioned before though, until I find a mayonnaise that has excellent flavor without all of the omega 6’s, I would personally limit this dish to only once in every 2 weeks. Otherwise, the healthy fats of good eggs and the dense energy and cooling nature of this dish make it a great one for Fire-types.
Air and Water-types; I have similar recommendations for you as for the Fire-type, although in addition to the abundant omega 6’s (which we get too much of these days) the cool and fatty nature of this dish can make it challenging to digest. Having mostly Air and Water characteristics, I eat this more as a condiment or hearty salad dressing a couple of times in the summer only. It is too moist and heavy to eat during the winter and spring months when the Air and Water-types are most challenged. Similarly, I would not feed this to someone who is overcoming illness.