Cate, over at Sweetnicks, hosts a really nice event called ARF (Antioxidant Rich Foods)/5-A-Day that's always inspiring us to remember to eat our veggies and other foods that are good for us. Does that make Cate our blogging Mom? I don't know either but I'm determined to eat healthier this year with only occasional lapses into Little Debbie land. Head over to Cate's place later in the week and check out all the other wonderful dishes being blogged about that also happen to be healthy for you!
For a change of pace today for breakfast I made Gene and I egg salad on low fat sourdough English Muffins. Eggs are very good for you, the whites are made of albumin, which I found interesting in physiology class, albumin is the same protein in your blood stream. Wild, huh? And even though most people shy away from the yolks because of the fat, especially if you buy free range chicken eggs, the yolks are loaded with lots of goodies like omega oils and vitamin E. To me, that's worth the fat grams.
Gene likes this recipe a lot. Because why? Because he's a wonderful man but basically lazy. He says this egg salad is like eating deviled eggs with a spoon out of the bowl or as a sandwich. Funny, I never thought eating deviled eggs was that much work in the first place but I'll take the compliment and smile all the way to work this afternoon with it. I know he meant something nice when he said it because he was being all touchy feely at the time and men never have hidden agendas with compliments, right? Yeah, I didn't think so either.
Click below for the recipe and a tip for lickety split egg peeling a hotel chef taught me years ago.
A chef taught me this little trick so many years ago I don't even remember which chef showed me how to do it. But it works and I've been using it ever since. This is one of those little kitchen tricks that once you start doing it, it's like whacking the lettuce head against the counter to loosen the core, you just always do it and assume that everyone you know already knows this secret to the universe. But apparently it's not that common. Or maybe not around here because I've now shared this little ditty with most of my family and friends who had never seen it.
This is so easy. After the eggs are boiled (and cooled if you're smarter and more patient than me), take a regular teaspoon from the drawer and tap the egg shell all over with the back of the spoon until the shell is a mass of cracks. Then slip the edge of the spoon under the shell and lift it away in a couple of large pieces. Then finally, rinse away any remaining specks of shell. Voila, she is finished. You can peel a dozen eggs with a teaspoon in the time it takes you to peel only a couple with your fingers, and there's so much less bleeding and cursing you'll be amazed at the difference in your outlook on life. No longer will you hate making deviled eggs and constantly attesting to why they're named of the devil. It's a win-win, believe me. Try the technique and let me know what you think.
Deviled Egg Salad
6 hard-boiled eggs, chopped finely
1 tsp brown spicy mustard
2 tbsp real mayonnaise
1 tsp apple cider vinegar
1 tsp sugar
1/8 tsp all purpose seasoning salt
1/8 tsp ground pepper
1 tsp sweet pickle relish
1/2 tsp Worchestershirt sauce
4-6 drops Tabasco sauce
Mix all ingredients together and serve as sandwiches. Garnish with paprika if desired. Great on English muffins with a slice of Pepper jack or creamy Monterrey jack cheese.
Makes 2 cups.