That's lunch! Egg Salad with Grilled Asparagus and REAL carrots
In the spirit of sharing good meals, I thought I would also share recipes from my own kitchen that I promise are EASY to make. You can find all recipes in the “@home” Category link on the side of 8.ate@eight, so if you’re looking for a little inspiration, I hope you find it there and who knows, maybe it will kick off your own kitchen experiments!
I’m not usually one for lunch meat on a regular basis, and since I have the benefit of preparing most of my lunches at home, I’ve been experimenting with a few standards. Your momma’s egg salad + my love of herbs = cumin & dill egg salad with with radish sprouts. Nothing was measured exactly and I encourage everyone to break away from measuring spoons and cups and just start tossing…here is my attempt to recipetize my creation:
cumin & dill egg salad with with radish sprouts
4 eggs (preferably small farm / free range)
1 celery stalk, chopped
1 tsp Capers
1 TBS Mayo
1 TBS Dijon Mustard
Dash of Ground Cumin
2 Dashes of Dill
Coarsely Ground Black Pepper
Tip: Hard boiling 4 eggs will make enough for 2-3 servings depending on how hungry you are or if you want to share with a well-deserving friend. Nice to share, but also nicer to have lunch made for a few days in the fridge!
Put eggs in a pot and cover with 1-in of water. Bring water to a boil and then lower to a very slow simmer, cover with a lid and let it dance for 20 minutes. In the meantime, chop celery. When eggs are done simmering, put pot in the sink and run cold water until the eggs are cooled. This method should prevent that unsightly green rim from forming around the yolk. Peel, roughly chop and add to the bowl with the celery.
Tip: If you are trying to be a bit more healthy, only use 2 of the egg yolks and 4 egg whites. You will still get all the good flavor and bright yellow goodness.
Toss the rest of the ingredients in the bowl with the eggs and celery. Dollop of dijon & mayo. Sprinkle of cumin & dill. Crank of black pepper. And capers (no need to add any salt — capers and dijon are plenty salty.) Mash away with a fork to blend thoroughly and enjoy. My favorite addition — toss a few radish sprouts on top. Alfalfa sprouts always confuse me — I find them tasteless and like getting a hair in your mouth. But radish sprouts are peppery like a radish and tend to be a bit more leafy. Nice touch!
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