Nana’s Egg Salad
Serves 2 | Prep Time 5 min | Cook Time 0 min
People going through treatment often want to eat familiar foods, and for many folks egg salad fits the bill. What I did here was take my Nana’s egg salad and adapt it so all that great protein was easier to nosh. Instead of German-style chunky egg salad, I opted for a lighter, creamier texture that works great on crackers, in a pita or wrap, or on top of salad greens. Adding a pinch of cayenne and a little lemon gives this egg salad a bit more zip. Nana would have approved.
Instructions
Put the eggs in a mini food processor and pulse just 4 times or so, until they’re broken down into small pieces. Alternatively, place them in a bowl and use the back of a fork to break them up. Add the mayonnaise, mustard, salt, paprika, cayenne, and lemon juice and process or stir until combined. Taste; you may want to add additional salt and lemon juice if needed. Serve immediately.
COOK’S NOTES: Fresh basil makes a wonderful addition; add about 1 teaspoon, finely chopped. I learned how to make a perfect hard-boiled egg from my mother, who learned the secret from my culinary hero, Julia Child. Place the eggs in 4 cups of cold water in a high rather than wide pot. Cover and bring the eggs just to a boil, then immediately remove from the heat. Once the water has cooled to the touch, about 15 minutes, the eggs will have a perfectly cooked yolk.
STORAGE: Store in an airtight container in the refrigerator for 2 to 3 days.
PER SERVING: Calories: 80; Total Fat: 5.5 g (1.6 g saturated, 2 g monounsaturated); Carbohydrates: 1 g; Protein: 6 g; Fiber: 0 g; Sodium: 240 mg
Reprinted with permission from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery. Copyright © 2009 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
Ingredients
2 organic eggs, hard-boiled
1 teaspoon mayonnaise or Vegenaise
1⁄4 teaspoon Dijon mustard
1⁄8 teaspoon sea salt
1⁄8 teaspoon paprika
Pinch of cayenne
1⁄4 teaspoon freshly squeezed lemon juice