Egg Salad

I didn’t know I liked Egg Salad until I was pregnant. Go figure. Enough said. This is yummy. And I used Kimchi instead of pickle relish because you get the same sour quality from the culture veggies but you also get a nice dose of probiotics. Here I’ve featured Sun & Lisa of One Song Farm’s “Kai Kimchi.” So ono. Salute!

Egg Salad

Allergy Egg
Dietary Gluten Free, Vegetarian
Meal type Lunch, Salad, Side Dish, Snack
Misc Child Friendly
Occasion Barbecue

Ingredients

  • 5-6 hard boiled local pastured eggs (these were relatively small eggs so I used more like 7)
  • 2 tablespoons homemade mayonnaise (have you checked the immersion method?)
  • 1 garlic chive
  • 2 tablespoons your favorite kimchi (preferably homemade)
  • handful chopped tomatoes

Directions

Step 1
Hard boil eggs, de-shell and place in a bowl big enough for mixing
Step 2
add the rest of your ingredients, except stir the tomatoes last, and mash with the back of a fork
Step 3
finish with extra sea salt and a dash of cayenne for heat
Step 4
serve on a bed of lettuce, on a slice of sprouted bread - open face or just grab a spoon and have at it. Save some for the kids because this one is sure to please

 

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