Foodie Friday: Wasabi Egg Salad

It's the weekend!
Eggs were on sale at Sprouts this past week, $2.50 per dozen for the Omega-3 kind.  I think I now have 8 cartons in my fridge.  This recipe couldn't be simpler, and we got 5 good sized servings out of 12 eggs, so by my calculation that is $.50 per serving.  I'm not sure breakfast or lunch can get any cheaper than that.  Good point Kate, egg salad makes a great breakfast, brunch or lunch item.  Heck, I might even consider it a supper.  Any way you dice it, knowing how to make egg salad is a must for every paleoite.

Step 1: The Perfect Hard-Boiled Egg
It all starts with the hard-boiled egg.  Most people don't have trouble under cooking them, most likely you are overcooking.  When cooked properly, the yolk should be a nice bright yellow, not pale yellow with a green ring around it, you know who you are.  To accomplish this, follow these 5 steps;
  1. Place eggs in sauce pot large enough so they are in only one layer.  
  2. Cover eggs with water until it is 1" above the eggs.
  3. Bring water to boil over MEDIUM heat.  (Notice I did not say HIGH)
  4. Once water boils, cover, turn off heat and let sit for 12 minutes.
  5. MOST IMPORTANT STEP! - Transfer eggs to ice bath (or place under cold running water for several minutes) to stop the cooking process.  Peel when cool.
Step 2: The Mayonnaise
I make my own mayonnaise.  This is an art, and requires a blender or food processor, and A LOT of patience.
Follow this recipe:  The Secret to Homemade Mayo
Melissa explains the art of mayonnaise making better than I can.

Step 3: Assembly
Once you have your hard boiled eggs and mayonnaise ready to go.  Following the recipe below!

Wasabi Egg Salad
(Print Recipe)
12 Hard-boiled eggs, chopped
1/2 cup Mayonnaise
1/2 White onion, minced
2 stalks Celery, minced

2 Tbls parsley, chopped
Wasabi paste, to taste

Salt & Pepper

Note: I used large eggs.  If you use extra large you may need a bit more mayo, or you may need it anyway depending on how much you like.


Place chopped eggs, onion, celery and parsley in large bowl, season with salt and pepper.  In small bowl, mix together mayonnaise and wasabi, start with a little and taste as you go.  You can always add, but can't take away. (I used about 2 tsp.)  This may sound vague, but wasabi is spicy, and everyone's spice level is different.
Mix wasabi mayo into egg mixture.  Chill for 30 minutes before consuming.
I served mine in butter lettuce cups topped with some left over (I know), bacon!









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