Wednesday, February 24, 2010
Spicy Egg Salad
Hello ladies and gents! It's been awhile! Jenna and I are in the weeds of life; we're balancing a new apartment, new kitten, 1 full-time job, 2 part-time jobs, 1 Microbiology class, and countless rehearsals/performances between us. Can you guess who is doing what?! We hope to be back in the swing of things soon, so stay tuned!!
In the meantime, I am still cooking and enjoying delicious food. One of my favorite creations recently was made possible by Eggland's Best. EB and Foodbuzz sent me a sample of, what else, EGGS! EB attached a note that listed the benefits of their eggs verses "regular" ones. Their hens are fed a vegetarcian and all natural diet (which is good, because I refuse to by eggs that are not veggie fed). Since their diet is well-maintained, EB's eggs contain a higher nutritional value, including more Vitamin D (bones & muscles), B-12 (nervous system), A (eyes & tissues), riboflavin (energy), and healthy saturated fat (heart health). Sounds good to me, now let's see how they taste!
....delicious! I honestly couldn't tell a difference between EB and my regular choice of Trader Joe eggs, but then again, I didn't do a side-by-side taste test. These EB eggs definitely boiled very well and tasted delightful in this recipe:
Spicy Egg Salad
4 boiled Eggland's Best eggs, roughly chopped
1/3 cup low-fat mayo
2 tbsp mustard (i used TJ's garlic mustard)
1 tsp horseradish
1 carrot, shredded
1 stalk of celery, diced
2 green onions, chopped
handful of fresh parsley, chopped
sprinkle of cayenne pepper
salt & pepper to taste
1. Mix together all ingredients EXCEPT the eggs in a medium bowl.
2. Gently fold in eggs
3. Refrigerate until serving, but at least for 30 minutes.
I toasted some whole wheat bread and made sandwiches for lunch. They were delightful. The boyfriend and I couldn't get enough!