Hippity hop, it’s almost Easter! If you have kids at home you know it’s time to start drowning the hard-boiled eggs in food coloring. But, please don’t just toss the eggs after the Easter egg hunt. Egg salad can be a super healthy fun Easter recipe your little ones can help you make! And, it can serve double duty as a nutritious and quick dinner recipe for kids or the whole family. I suppose it could even stand in as a casual Easter dinner menu recipe. You could serve mini egg salad sandwiches right along with the salad. Just a thought…
Anyway, I like to give my Easter egg salad a healthy “whole foods” twist. Traditional egg salad recipes call for globs of mayonnaise. I’m not a huge fan of store-bought bottled mayonnaise because 1) they really just don’t taste all that great and 2) the vast majority of them are made with unhealthy oils (namely highly refined and pro-inflammatory soybean oil). The absolute healthiest and best tasting mayonnaise is one you make yourself. The ingredients in a healthy “whole foods” homemade mayonnaise recipe are beyond simple: egg yolks from free range organic eggs, salt, extra virgin olive oil, and lemon juice. Yup, that’s all there should be to a good “Real” mayo. In meantime, for this quickie fun Easter recipe I’m using store bought hummus (made with extra virgin olive oil) as a creamy yummy substitute for soybean-laden bottled mayo. It’s amazing how versatile hummus can be and I promise you won’t be able to taste the difference.
Serve the egg salad on crust-less sprouted spelt bread. Also, just a side note, sprouted bread is healthier than bread made with regular flour because sprouting releases all the vital nutrients stored within the whole grain.
2 free-range organic eggs, hardboiled and chopped (see directions for how to hard boil eggs below)
2 tablespoons store-bought hummus (look for one made with extra virgin olive oil)
1/4 teaspoon Dijon mustard
1/4 cup finely chopped parsley (if not serving to kids try fresh tarragon instead)
3 tablespoons finely chopped sweet pickles
1/4 cup finely chopped celery
Sea salt, to taste
Freshly ground black pepper
Optional: 2 tablespoons finely chopped sundried tomatoes, marinated in extra virgin olive oil
1. In a large bowl, combine the egg, hummus, mustard, parsley, pickles, celery and salt and pepper. Mash well with a fork or wooden spoon. Stir in the sundried tomatoes if using.
2. Serve on crust-less bread as a sandwich or over crisp lettuce as a salad.
Crash Course in Making Perfect Hard Boiled Eggs:
1. Put the eggs in a single layer in a saucepan, covered by at least an inch or two of cold salted water. Put the burner on high and bring the eggs to a boil. As soon as the water starts to boil, cook for an additional minute.
2. After a minute, remove the pan from the heat, cover, and let sit for 10 to 12 minutes. Remove the eggs with a slotted spoon and place them into a bowl of ice water. Once cooled, strain the water from the eggs. Store the eggs in a covered container in the refrigerator. They should be eaten within 5 days.
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