I love egg salad. It’s creamy, a bit tangy, nourishing and full of flavor and satisfaction.
Here’s how I made Golden Egg Salad the other night.
I started by pressure cooking organic broccoli in my beloved Instant Pot, which effortlessly takes only a handful of minutes.
While the broccoli is cooking, I get a bowl together with the dressing mixture.
For starters, I don’t like conventional mayo because they all have some kind of vegetable oil in it (canola or sunflower or soybean oil) of which I currently eschew. I’m not crazy about the primal mayos out there either.
Instead, I love and always use Straus whole-fat Greek yogurt which is a kiss from heaven. It’s thick, rich, and tastes like cream cheese(?) to me. I use it in place of all things mayo and my gut thanks me as a result (boost of gut-health probiotic love). I can’t speak for other Greek yogurts though, as far as heavenly taste.
To the bowl, I add:
- Squirt of mustard
- Squeeze of lemon juice or dash of apple cider vinegar
- Sea salt and freshly ground black pepper
- Veggie powders (of course)
- Turmeric (of course) That’s why it’s “golden”
- A hefty drizzle of good olive oil
I stir it all and look for more stuff to add texture and pizzazz to my egg salad.
Oh. Whoops. I should mention that I already had my hard-cooked eggs made in my Instant Pot earlier today. Reason alone to buy an Instant Pot to make the perfect-every-time hard-boiled eggs.
Ok so I found some red bell pepper and chopped it.
I added sauerkraut and chopped bread-n-butter pickles (my favorite in egg salad).
Then I chopped the freshly cooked broccoli, added more Greek yogurt cuz you should make it really creamy.
Added the chopped eggs.
Stirred it up and tasted.
Diced up an apple and added it.
Now, it’s perfect.