Egg Salad

I’m one of those weirdos who loves egg salad. Yes it smells, but it’s easy to make and you can eat it at home if you are self-conscious. It is really high in fat but has good levels of Vitamin D from the egg yolks so please don’t omit them all. This is a sandwich I only make on occasion but when I make it I want it to be as flavorful as it can be so I tweak it a little to fit into my lifestyle. This recipe makes enough for two wraps or two sandwiches.

Egg Salad Wraps

  • 3 hard boiled free-run eggs, less one yolk
  • 1 tbsp real mayo ( I use the light version)
  • 1 tsp Dijon mustard ( I prefer grainy for egg salad but ground works fine)
  • 1 small dill pickle quartered length-wise and chopped
  • 2 olives, pitted and chopped
  • 2 hot pepper rings, minced
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • salt and pepper to taste

Cook the eggs.
In a small sauce pan fill 3/4 full with cool water and add 1/2 tsp of salt. Add eggs immediately and bring to a boil. As soon as it starts to boil set a timer for 8 minutes for hard boiled. When the timer goes off drain, cool down slightly with cool water, drain again and let rest at room temperature until ready to make the egg salad.
Chop pickle, olives and hot peppers and place in a small mixing bowl.
Once eggs have cooled to at least room temperature, peel and roughly chop. Add egg to pickle mixture and with a fork mash up any large pieces until you get the consistency you like. Add mayo and mustard, garlic powder, paprika and mix well. Taste before adding salt as the pickle, olive and hot peppers are brined and most often you do not need any salt. Fresh ground pepper really adds a lot to egg salad so season to taste.
To help cut down on the fat and calories, use light mayo and only use 2 out of the 3 egg yolks. The pickles will give it flavor, moisture and saltiness. I like to make egg salad either on a soft bread or to be more health conscious in a wrap. The tortillas I used were sun-dried tomato but are made with whole grains. Also I added tomato and mixed greens. Cucumber and green or red peppers would be great and make the sandwich more filling.

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