I am taking it upon myself to brag about my wife and let you know that she has been blogging about nutrition for six months now. That is 130 blogs for the mathletes. I can tell you that she puts hours into each blog post. I would like to think we are all healthier from her efforts.
Considering the six straight months of blogging, I thought I would treat her to a day off on this ANNiversary.
I am going to introduce you to the delicate world of egg salad. Many of you are probably pretty intimidated to try a tricky menu item like this. I am here to assuage those fears with a straightforward and, yes, nutritious recipe.
Ann can tell you about all the healthy benefits of eating eggs from pastured chickens. I cannot. But, I did use them in this tasty salad. (Note from Ann: Read about eggs from pastured chickens here.)
Here are the ingredients:
- 6 eggs from pastured chickens
- 4 rings of pepperoncinis (from the jar)
- 4 rings of jalepenos (jar)
- 4 green olives with pits (great natural fats)
- 1 big garlic clove
- 6-7 pickle slices (I considers these veggies, but Ann firmly disagrees)
- 1.5 teaspoons of stone ground mustard
- Half a teaspoon of light mayo (I have tried extra virgin olive oil for a healthier approach, but it tends to separate from the other contents and sits at the bottom of the bowl in the fridge – not that appetizing)
- Dash(es) of paprika (I have used cayenne before and I did not like it, because egg salad shouldn’t have too much kick). Please note that paprika has more vitamin C per ounce than lemon juice – cool.
- Salt and pepper (try to use unprocessed sea salt)
Secondly, I mince the pepperoncinis, jalepenos, olives (once carved away from the pit), the garlic clove, and the pickles.
This is where you really have to pay attention:
Add these minced foods to the chopped eggs along with the mustard, mayo, paprika, and the sea salt and pepper. Stir and let a friend taste-test.
Amazingly, you are done!
I recommend eating with crackers. My brother Richie would recommend eating in a sandwich because Richie loves sandwiches.
-Ed (Ann’s husband)