Sunday, January 20, 2008
Those sandwich rolls I baked? They are great with egg salad. My "egg lady" had many more eggs this week. Happy hens - they sure lay good eggs. And the fresh sprouts on top? YUM!
This egg salad is from a recipe in The Garden of Eating with the normal Denise tweaks.
1 dozen hard boiled eggs, crumbly
2 tsp stone ground mustard
1/4 tsp turmeric or yellow curry powder
1/4 tsp ground chipotle
1 tsp ground sea salt
fresh ground black pepper to taste
1/2 tsp great quality apple cider vinegar
1/2 c good quality real mayonnaise* (natural or homemade)
Freshly cut chives, if available.
*you can substitute tahini instead of mayonnaise
Mix it all together. Tweak to your personal taste!