Stop Blogging and Cook

DAILY POST MAR 27th:  EDIT, DELETE & SUBSTITUTE

VEGETARIAN & GLUTEN-FREE

S H O P

GROCERY
Mayonnaise OPTIONAL:  1/2 mayo, 1/2 plain yogurt
Cumin
Sunflower seeds, unsalted & roasted
Sea salt
White pepper

GREEN MARKET
Egg
Celery
Green onion
OPTIONAL:  Cilantro leaves

T I M I N G

SERVES 1 adult or 2 children
PREPARATION TIME: 15 min

P R E P A R E

INGREDIENTS
Hard-Cooked Egg, chopped w/pastry cutter
1 stalk tender celery, chopped fine
1/2 green onion, minced
1/2 tsp cumin
Dash sea salt
OPTIONAL:  Cilantro leaves, chopped
1 TBSP mayonnaise, or 1/2 mayo, 1/2 yogurt
1/2 TBSP sunflower seeds (NOTE:  If using salted sunflower seeds, omit added salt.)

PREPARATION

1. Combine egg, celery, green onion, cumin, sea salt & cilantro.  HOLD:  Place in covered container in refrigerator until ready to use.
2. Add mayo & sunflower seeds, mix together.

S E R V E

Make sandwich w/whole-grain bread, or pile on bed of lettuce w/whole-grain crackers.  Serve with sweet gherkins.

W O R K P L A C E   L U N C H

That’s what I’m talkin’ about!

Egg salad is best when consumed within 8 hours of its making, so transform your hard-cooked eggs into egg salad in small batches.

DIRECTIONS One egg will make enough egg salad for an adult-sized sandwich.  Peel the eggs by rapping the large end of the egg on the countertop or a plate.  This will break the air bubble inside allowing the shell to release easily from the egg white.  Peel and place egg in small, round-bottomed bowl.  With a pastry cutter – or paring knife and fork using a slicing motion as if cutting meat – chop the egg(s) to a chunky consistency.

Add a small green onion (also called a scallion), finely chopped.  If you like a more delicate onion-y flavor, use the green part; if you like a heartier degree of flavor, use the white part of the scallion.  For young kids, you may want to omit raw onion.  Add celery – a small, tender stalk from the middle of the celery – finely chopped.  Also optional: chopped cilantro.  A dash of salt  & white pepper and you’re done.

Combine with a fork.  If you are making egg salad to be used at a later time, it can be stored dry in an airtight container in the refrigerator.  Just before serving, add mayonnaise – or ½ T mayo & ½ T plain yogurt for less tang – and blend well.

If making a sandwich with bread or toast, slice with a bread knife using a back & forth sawing motion.  To prevent the egg salad from oozing out, do not press downward with your hand or the knife.  Deli men have told me that slicing a sandwich diagonally will hold together better than slicing parallel to the crust.