I wanted an egg salad sandwich, but I didn’t have any sourdough bread. I settled on a pizza crust and created an egg salad “pizza” – which I’m guessing isn’t truly pizza (no red sauce or cheese), but you get the point. Baked crust topped with egg salad looks like a pizza-type meal.
Greg LOVED it. (Me, too.)
I used my favorite gluten-free crust that I buy by the box. It’s not organic – boohoo – but it’s tasty as F.
I made egg salad with pasture-raised eggs (the only eggs I’ll eat because the hens are treated very well and they have a lovely diet), Straus greek yogurt (my mayo replacement), mustard, salt, pepper, and a dash of citrus (or apple cider vinegar). Oftentimes I add Dr. Cowan’s Garden Vegetable powders (my favorite kitchen hack), and ground turmeric powder, garlic powder, onion powder, etc. Oh, maybe fresh herbs if I have (or dried).
The TOTALLY best way to make hard-cooked eggs is in a pressure cooker. The shells beg to be taken off – so easy. I put them in a pressure cooker (sitting on a trivet) with a cup of water. Turn it on to high pressure for 4 minutes. When the beep goes off, transfer to ice bath and peel shortly after. It’s so so so much easier than using the stove.
Get the pizza crust cooked, slather on a bit of grass-fed butter, slop on some egg salad. Eat. Eat. Eat.
