One of my best friends is pregnant right now (Hi Marcy!) & I swear I’m having sympathy cravings, ha! My body’s been craving a lot of things I don’t typically crave lately, like egg salad for example.
I don’t eat eggs often but I do enjoy them when I do eat them, especially when made into egg salad. I was at home yesterday & desperately wanted an egg salad sandwich but didn’t have any bread at the house so I decided to make egg salad boats instead: crunchy, delicious & with less carbs!
Ingredients (Makes 4 boats)
3 large eggs, boiled
1/2 cup celery, finely chopped
1 tablespoon chives, finely chopped
1 tablespoon vegenaise (or mayonaise)
1/2 tablespoon coarse mustard (grainy)
Salt & pepper, to taste
4 large endive leaves
Paprika, to taste (optional)
I’m convinced the key to a great egg salad is how you boil the eggs. Just like poached eggs, boiled eggs have a technique all of their own. Here’s how to boil perfect eggs for egg salad. In a pot, place the eggs & cover with cold water until they’re submerged about 1/2 inch or so & bring to a boil over high heat. Turn off the heat, cover the pot & let the eggs sit for 7 – 8 minutes. Remove the eggs from the water & place in an ice water bath for a couple of minutes to stop the cooking. Peel your perfectly hard boiled eggs to place in a mixing bowl.
Add celery, chives, vegenaise (mayo works well too), mustard, salt & pepper & mash all ingredients together with a fork. I like my egg salad with texture so I don’t mash them for long, just enough to fully mix ingredients together.
Place endive leaves on a serving plate & top with a generous amount of egg salad. Sprinkle paprika on top of the egg salad boats for a little color & smokey flavor. Buen provecho!
These are great to enjoy as a meal, a side or as finger food for a party. I guarantee you’ll love these!
Are you an egg salad fan?