Prepare thyselves. You are about to be bombarded with more puns than is probably legal.
Before I start on all that though, I wanted to thank everyone for the comments on yesterday’s farmer’s market post. Most people agreed that farmer’s markets are generally more expensive, but buying fresh and local is sometimes worth it. Don’t stress out over it; just try to do what you can, whatever that means for you. What a great eggs-change of ideas. I ♥ you guys!
When I find something I like, I eat it. And then I eat it again. And again. And so on and so forth ad infinitum. (No, I am not eggs-aggerating.) Luckily, I am not one of those people that needs a ton of variety. I’ve got what some might (affectionately, I’m sure) call a slightly obsessive nature. This applies to many things, but for the purposes of today’s post, let’s leave it at eggs, m’kay?
For eggs-ample, I eat eggs in some form nearly every single day. Hey, what’s good enough for my forefathers is good enough for me. I much prefer them scrambled or hard boiled if I am making them, but over easy or poached if I go out for breakfast. (I’ve never been able to do over easy or poached myself; the yolk always ends up overcooked. I’ll eggs-cept any tips you have.)
Since I was attending the nerd-shop all last week, which started at 8 am, I needed a portable breakfast that I could eat cold. Why couldn’t I just eat at home, you ask? Why, that would have required getting up extra early. In point of fact, I was already getting up at 5:45 to Insanitize (yes, I made Insanity into a verb), water the garden, blog, shower, and bike to the nerd-shop.) Plus, everyone else always ate there. And yes, I always do what everyone else does. ;)
So, I started making egg salad. Until last week, I was never a fan. Mainly because I think mayo is the devil incarnate, but that’s a story for another time. It dawned on me one evening when I was particularly eggs-hausted, that I could make egg salad with any old creamy thing. Thus were born 3 delicious egg salad recipes.
My first egg-speriment was with avocado, naturally. I know what you are thinking, and I too was skeptical, but it ended up being my favorite.
Guacamole egg salad Serves 1
- 1/3 avocado, mashed
- 3 egg whites (or with the yolk if you like them), chopped
- juice of 1/2 lime (about 1 T?)
- salt, pepper, garlic powder, cilantro
Mix everything together and chill. (No, not you, the egg salad. Well, I guess you can chill, too if you want.)
The next day, I decided to get a little more eggs-treme with my egg salad. What can I say? I live on the edge, people.
Hummus egg salad
- 3 egg whites
- 2-3 T hummus (I used my zucchini hummus)
- juice of 1/4 lemon
- 2 T finely diced celery
- 2 T finely diced red pepper
- dill, fennel, salt, pepper and any other spices you feel like tossing in there
This time, I mashed the egg whites with a fork and then stirred everything in. Fewer dishes = happy Katie.
Turns out I’m not the only one who likes the egg-straordinary combo of hummus and eggs. Check out Heather’s recipe for hummus and mustard deviled eggs. That girl is trying to seduce me with her eggs, I tell you what.
The last one that I made doesn’t have a photo to accompany it. I was too lazy and it kind of looked gross. Really, the laziness was the prime factor though.
Mustard egg salad
- 3 egg whites
- 2 T sweet hot mustard (or whatever kind of mustard you like)
- salt, pepper
Mash egg with fork and squirt in mustard. Really, was it necessary to add this “recipe” Katie? Yes. Because it had mustard in it, and all things mustard must be appropriately acknowledged.
I can, and will, say that all 3 of these recipes far egg-ceeded my eggs-pectations.
Now, aren’t you all egg-cited to go home and try these recipes out? No joke, I ate them every day last week, and I have another one ready to go for today (guacamole again). I’ve been eating them with an “edible fork” – celery sticks, bell pepper sticks, jicama, etc. Another dish saved. I’m all about conservation of dishes.
Since the labels on eggs can be a bit confusing, check this website out if you are unsure what the different labels mean. Or buy them from the farmer directly. That way you can pester the hell out of them ask all kinds of questions and you’ll know eggs-actly what you are getting.
How do you eat eggs? Do you like egg salad or deviled eggs?
That’s all yolks.