Tuesday, November 15, 2011

Smokey Egg Salad w/ Tomatoes

I absolutely love egg salad.  It is my go-to dish when I know I need to go to the grocery store because I am out of meat but I really don't feel like it.  Often times I hard boil a dozen eggs and store them in the fridge while I eat on them all week.  For boiling eggs I highly recommend this egg timer.  You just throw it in with your eggs and it tells you when they are done!  I served this delicious dish in lettuce cups, but open face on your favorite whole grain or gluten free bread would be equally wonderful.

A perfect afternoon lunch
3 large eggs
4 pearl or cherry tomatoes, diced
1tbs mayonnaise
1tsp mustard
South African Smoke Seasoning from Trader Joe's (this stuff is amazing; a must buy!)
Himalayan pink salt (or substitute sea salt)
Fresh ground pepper
Iceburg lettuce for lettuce cups or your favorite gluten-free bread or cracker, for serving

1. Hard boil your eggs.  If you have an Egg Rite Egg Timer use it.  Otherwise, place a dozen large eggs in a sauce pan (or as many that will fit).  Cover with water and add a pinch of salt.  Bring to a boil over medium heat and boil for 2 minutes.  Then cover, remove from heat, and let set 10-12 minutes.  Drain and cool in ice water or under cool running water.
2. Peel your eggs and grate them using a cheese grater.  Place them in a bowl with your mayo and mustard.  Give it a good stir.  Add your cherry tomatoes, a pinch of sea salt, and a couple grinds of your smokey seasoning and stir again.  Taste and adjust as needed.
3. To serve, place on lettuce cups or over some toasted gluten free bread and enjoy.

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