Before I begin with today’s recipe, I’ve been nominated for Best Recipe Blog, Best Healthy Cooking Blog and Best Food Photography on a Blog at The Kitchn’s 2013 Homies Awards (along with a lot of other nice blogs). Take a minute and check it out – and vote (for me!) if you’re so inclined. Thanks!
They say necessity is the mother of invention. So are too many eggs, a surplus of home-canned salsa as well as an avocado and a mango that should really be used, like, right this minute.
Having no leftovers for lunch helps, too.
A few weeks ago, our poultry farmer had a shortage of eggs, and we began hording them (yes, we are that bizarre). As a result, we now have more eggs than we know what to do with. So last week I hard-boiled a dozen, thinking that I’d make some deviled eggs or, if nothing else, have a quick and easy breakfast and/or snack on hand.
And then came the day when there were no leftovers from the night before for lunch. Other members of the household might be inclined to stand in front of the refrigerator and say, “There’s nothing in here to eat!” (translation: ” There’s nothing in here I can throw into the microwave and heat up”), but the cupboard has to be pretty bare for me not to be able to find something that will go together into a tasty meal. In fact, I’d go so far as to say that interesting, impromptu lunches are a bit of a specialty of mine.
This egg salad is such a lunch. Rich in healthy fats, this was absolutely delicious – so delicious that Beloved ate almost all of it; there wasn’t a speck of it left in the bowl at the end of our meal.
Note: While I served this with slices of ripe mango – oh, so good! – it’s not part of the recipe; I understand that not everyone has access to them and not everyone wants the carbohydrates (and I know at least one of my readers is allergic to them). I also recommend that the salad be refrigerated for at least half an hour – it will allow the flavors to blend – but if you’re pressed for time, it can be eaten right away.
If you make your own mayonnaise and make sure your salsa has no sugar or other undesirable ingredients, this is Whole30 compliant.
- 8 large hard-boiled eggs, chopped
- 1/2 cup mayonnaise, preferably homemade
- 1/2 cup salsa
- 1/2 cup onion, finely chopped
- 1/2 cup celery, finely chopped
- 1 large avocado
- 2 tablespoons lime juice
- salt and pepper, to taste
- cayenne pepper, to taste
- Slice the avocado in half and remove the seed. Scoop the flesh out into a large bowl and mash lightly with the lime juice.
- Stir in the remaining ingredients except the chopped eggs, salt, pepper and cayenne until well combined. Gently fold in the chopped, hard-boiled eggs.
- Season to taste with salt, pepper, and cayenne. Refrigerate for at least half an hour before serving with slices of ripe mango, if desired..
- Nutrition (per serving): 314 calories, 27.9g total fat, 271.2mg cholesterol, 274.2mg sodium, 349.4mg potassium, 7.4g carbohydrates, 2.7g fiber, 3.1g sugar, 9.9g protein