I think this salad is kind of funny because I use Vegenaise, which is designed specifically not to have eggs (because it's vegan), yet I used it to make egg salad :-)This egg salad is kind of different from the ones you see in restaurants. It's lightly chopped, and not over-mixed, so you can really see both the whites and the yolks. I also don't like to overcook my hard boiled eggs, so the yolks are solid, but not dry.
It's a new take on an old classic. I hope you try it!
Egg Salad:
Hard boil 7 eggs in your preferred method. At high altitude I lightly simmer them (so there are barely a few bubbles) for 10 minutes, then transfer them to an ice water bath before peeling.
Rough chop the eggs.
Add to bowl with:
1/3 cup Vegenaise Grapeseed Oil
1/4 tsp Herbamare seasoning
2 celery sticks, finely chopped
1 tbs finely chopped green onions
2 comments:
Hi! I just found your blog and I love it! I've been making my way through all of the posts for the past week. I was just wondering why you use vegeniase? I've noticed it in a couple of your recipes. We try not to eat too many vegetable oils (except for coconut and ev olive oil) so it's hard to find a good mayo. I was just hoping you could school me. :-P
Thanks!
Tiffany
Hi Tiffany!
Thanks so much!
My mentor got me into Vegenaise Grapeseed Oil years back and I love it. The taste is great, plus it's free of gluten, dairy, hydrogenated oil, trans-fatty acids, refined sugars, animal-derived or genetically engineered ingredients. It has only 1g of saturated fat per tablespoon, and zero cholesterol. Let me know if you try it, and keep in touch :-)
Cheers, Kelly
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