EGG SALAD

EGG SALAD

This is my version of the classic egg salad. I find it strange that I like egg salad because I don’t like mayonnaise. I turn my nose up to anything with mayonnaise–including my mom’s specialty, macaroni salad. I know it annoys her so that I wouldn’t have any. I’ve had a taste of it, of course and it’s actually very good but I can’t eat a lot of it only a couple spoonfuls… mayo is really not to my liking. I’m not sure if it’s the texture or smell but it’s not appetizing to me but then I like it  when it’s mixed with mashed boiled egg.  I know… weird, huh.

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Here’s my egg salad recipe,  complete with mayo– I use the Japanese mayonnaise- kewpie, which I like because it’s lighter in consistency and less oily than the one I normally use.

Enjoy this egg salad with warm toasted bread or alone or with veggies for those who are on a low-carb diet or on Keto diet.

 

Mash egg yolks, the then diced egg whites, onions and dried parsley flakes. Season with salt and ground black pepper
add grated cheese
Enjoy!

EGG SALAD
 
Source:
Ingredients
  • 4 hard boiled eggs
  • 1 medium red onion, minced or chopped finely
  • 1 tablespoon dried parsley flakes
  • ½ cup kewpie mayonnaise
  • ½ cup grated cheese (mild cheddar, fontina or your favorite cheese)
  • salt and ground black pepper to taste
Instructions
  1. Peel the boiled eggs and separate yolk and egg whites.
  2. Put yolks in a bowl and mashed it.
  3. Chop the egg whites into small cubes, add to the yolks.
  4. Add chopped onion and parsley flakes, lightly season with salt and pepper.
  5. Add kewpie mayonnaise and grated cheese. Mix well. Taste to adjust seasoning.
  6. Spread on top of your toast, stuff it in beween slices of bread or use as a dip for your veggies.
  7. Keep the excess in the fridge and use next day or two.

 

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