Sigh. Sometimes the light in our kitchen is just right, and taking photos is nearly effortless. The light in these came out perfectly, why can’t it be like this all the time? We’ve been slowly widdling down the veggie and fruit onslaught, and after a particularly rigorous workout Saturday morning decided we needed protein like woh. Other than hot dogs from our camping trip, we haven’t had meat in our house for nearly a month, so we quickly turned to eggs and decided to make a veggie-infused egg salad.
4 small dill pickles (we used two larger ones)
4 small cucumbers (we used one average-sized one)
3 tablespoons mayonnaise
1 teaspoon seasoning salt
1 teaspoon paprika
1 teaspoon pepper
1. Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover and remove from eat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool.
2. Peel eggs, chop, and transfer to a medium bowl.
3. Cube cucumbers and pickled cucumbers and add to eggs. Mix in mayonnaise, seasoning salt, paprika, and pepper. Refrigerate until thoroughly chilled.
We served it on toasted honey multi-grain wheat bread with a slice of red-leaf lettuce. It was so good! Super creamy without an over-abundance of mayo, and with just a hint of citrus and dill. I’ve been hankering to experiment with traditional chicken salad as well. Maybe this weekend…
Neil adds: If you are looking to healthify this recipe further, use egg-whites only and less mayo. Enjoy!
Are there any ingredients you consider a “must-have” in your egg, chicken,
or tuna salad?