FoodFash

Adventure Begins in the Kitchen

Avocado, Almond & Basil Egg Salad

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No Mayo Egg Salad

I have a difficult time eating food that has passed its sell by date.  Partially because of a slight paranoia that I’ll get sick, but mostly because I don’t understand the concept.  Why sell by and not eat by?  How many days, exactly, does one have to eat by after a sell by?  And an even more confusing, unrelated to this post, question – how many edible days follow the refrigeration of a refrigerate after opening food?

Boiled Eggs

Luckily there’s an easy solution for the half-dozen eggs that are sitting in your fridge on their sell by date.  Egg salad.  Hard-boil your almost-bad eggs and let them hang out in your fridge {with shells on} for a couple of days until you have time to prep some super delish egg salad.

Avocado Almond Basil Egg Salad

And then skip the mayo and reach for an avocado as your binder.  I used almonds for texture and basil for flavor, but the traditional mix of onions and celery would totally do.

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Put An Herb On It

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Today as I was roaming around the grocery store (I’ve done that a lot this week) I couldn’t help but think that fresh herbs make everything better.  Putting an herb on it makes things better just like putting a BIRD on it makes things better.  You with me?

Well, I’m with me.  A little too with me, actually.  I was so pleased with myself for coming up with the herb/bird thing that I failed to pick up Vegenaise.  Side note: vegans eat Vegenaise because it doesn’t contain eggs.  I eat Vegenaise because I can pronounce the ingredient list and, honestly, it tastes better than mayo.

So rather than give you a recipe for a make-shift dinner that wasn’t my favorite, I figured I’d give you my go-to steps for making egg salad because I never follow the same steps twice and, if I have all of the ingredients, I’m always happy with the way it turns out.

FoodFash Egg Salad Non-Recipe

1. Chop up as many boiled eggs as you want

2.  Add finely chopped celery and onions

3.  Put a chopped herb in it (dill, chives, parsley)

4.  Add a tablespoon of vinegar and a tablespoon of some type of mayo and stir

5.  Repeat Step 4 until the consistency is where you want

6.  Add a tablespoon of dijon mustard

7.  Add salt and white pepper to taste

You can use this rule of thumb with tuna and chicken salad too, just skip the vinegar.

Fitness Friend & Egg Salad

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Even though boat beers and holiday feasts were a plenty this weekend, there was still enough hiking, swimming, and gun lifting for a drop on the scale (hurrah!).  But weekday sedentary life means getting back to it where dieting eating responsibly and exercising are concerned.

Last week I experimented with my calendar, scheduling work-outs, meals, blog posts, and chores.  I put my alarm clock (cell phone) in the kitchen, forcing myself to get out of bed early, and managed to add an extra 30-60 minutes to each day.  I rushed home during my lunch breaks to utilize that hour as well.  People aren’t joking when they say the calendar is your fitness plan friend.  It’s the truth!

FoodFash Dill Egg Salad (yields 2 servings)

4 boiled eggs (toss 2 of the yolks), chopped

1 celery stalk, finely chopped

1/4 red onion, finely chopped (I used white and wish I hadn’t)

1 teaspoon dill

2 tablespoons plain Greek yogurt

salt and pepper to taste

I had never used Greek yogurt in egg salad before, but after using some of the goods that Chobani sent me last week to make yumtastic tzatziki, I had zero hesitation.  Using plain yogurt in place of mayo or Vegenaise in protein salads really freshens things up.  And not only are fresh meals perfect for summer, they’re also perfect for this little birthday bikini challenge I’ve got going on right now!