Egg salad recipe-
Today we are making a high protein breakfast egg salad recipe.So let's dive in. We'll start by filling a pot with water to make the hard-boiled eggs. If you've watched my separate video on how to make the perfect soft and hard-boiled eggs, you're likely a pro at this already. But here's what you do. Bring the pot of water to a boil and place your eggs on the counter so that they have a couple of minutes to come to room temperature. Once your water is boiling, reduce the heat to low so that there's no large bubbles breaking the surface and gently add the eggs with a skimmer. Then turn the heat back up to high and set your timer for 12 minutes.
While the eggs are boiling, fill a bowl with ice water and set this to the side. After 12 minutes is up, remove the eggs to the bowl and let them cool in the ice water bath. This will stop them from cooking and give you a few minutes to prepare and chop the other ingredients. And the first of those ingredients is red onion. You'll want about a quarter cup of finely diced red onion. Next, you'll chop up about two tablespoons of fresh parsley and two tablespoons of fresh chives. You could use a variety of fresh herbs in this recipe, and dill, basil, and tarragon are all great options as well.
After the eggs have cooled, give them a tap on the counter to break their shell and peel them. I always find it easier to remove the peel when you start with the thicker bottom end, as you can easily get under the membrane. And as soon as you do that, the rest of the shell comes off super easy. When it comes to slicing my eggs for this recipe, I personally like to keep them on the chunkier side. But it's completely up to you on how thick or thin you'd like to slice the eggs. Once the eggs are all diced up, add them to a mixing bowl along with the diced red onion, the chopped parsley, chopped chives, one tablespoon of Dijon mustard. And I do recommend Dijonand, not yellow mustard.
A quarter cup of mayonnaise, one teaspoon of fresh lemon juice, and a sprinkle of salt and pepper. Then, stir it all together until it's nice and creamy. And that's how easy it is to make a delicious and classic egg salad. But as I mentioned at the beginning, I love to make egg salad collard wraps, so let me show you how to do that. You'll start with collard greens. And because collard greens have a thick stalk that can prevent them from rolling easily, we'll quickly blanch the leaf in simmering water for about 10 seconds to soften it up. As an alternative, you could steam the leaf as well. Transfer the leaf to your plate and chop off any extra stem. You'll also want to shave the raised portion of the stem to make rolling it even easier.
In terms of other ingredients to add to your wrap, feel free to get creative. But today I'm gonna add a few slices of bell pepper and cucumber because I have those in my fridge. So I'll cut them into thin matchstick-like pieces. Add a couple of spoonfuls of egg salad to the collard green leaf, along with a few slices of bell pepper and cucumber, which definitely adds a nice crunch. I also love to add microgreens to all my wraps, so I'll add a sprinkle of those as well. To wrap it all up, fold the top and bottom of the leaf towards the middle.
Then, wrap one edge in and pull it tightly together as you wrap, just as you would a burrito. Then, slice the wrap in half and enjoy your egg salad wrap. I hope you guys enjoyed this blog. Thank you
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