If mayonnaise was a health food, I still wouldn’t be into it. 

And Miracle Whip?  Don’t even go there.

As you know, I’m obsessed with eggs.  However, I have a love-hate relationship with egg salad.  I want to taste the eggs, not the mayo.

Today I [...]]]> I am not a mayonnaise person.

If mayonnaise was a health food, I still wouldn’t be into it. 

And Miracle Whip?  Don’t even go there.

As you know, I’m obsessed with eggs.  However, I have a love-hate relationship with egg salad.  I want to taste the eggs, not the mayo.

Today I solved my egg salad issue.

Initially, I was a little leery of using Greek yogurt.  Would it be too tangy?  Would it hide the flavor of the eggs?  Would it taste awful with eggs?  What spices would pair well with the yogurt + eggs and take away the tang? 

Curry!

My first combination was making a lemon curry egg salad, with a few other spices.

Terrible.  Complete fail!

The lemon didn’t work with the egg flavor at all.  I tried to add ginger and about lost my lunch.  I made small test batches, so there wasn’t too much lost.  Next up, I ditched the lemon and changed up a few of the spices.

Have you ever realized brown eggs are incredibly hard to peel, while white eggs are not??  Check out the difference.  I’m completely baffled.  This always happens to me!

Good thing I was making egg salad and not deviled eggs!

So, word to the wise.  If you’re going to make egg salad, use white eggs.  I’ve also heard, the fresher the eggs, the harder they are to peel.

I like a nice coarse chop for my salad.  First, I cut the egg in half, and then chop into ~1/4-1/2” pieces.

One thing to note about farm fresh eggs: you should wait at least a week after they’re laid to hard boil

Instead of adding celery for crunch, I added diced red pepper.  It added a crisp + sweet bite to this dish.  The touch of honey is key in helping balance the bitterness of the spices.  I’ve already made 2 batches in one day.  Chris was all over this!

Curried Yogurt Egg Salad [serves 2-3]

• 6 large eggs
• 1/3c 2% plain Greek yogurt
• 6T red pepper, diced
• 1t curry
• 1/2t honey
• 1/8t garlic powder
• 1/8t cumin
• 1/8t garam masala
• 1/8t salt
• black pepper to taste

1. In a large pot, carefully add 6 eggs and cover 2” over the eggs with cold water.
2. Cover + bring to a boil over medium high heat.
3. Let boil 2min, then turn the burner off, set your timer for 14min and let the pot sit covered, while they continue to cook.
4. Drain the water and add the eggs to a large boil filled with ice.  Set in the fridge until fully chilled. ~2hrs
5. In a small bowl, combine yogurt and all of the spices.  Set aside.
6. Carefully crack the eggs on the counter or a cutting board and peel off the shell.  Check to make sure every piece of shell has been removed.
7. Slice each egg in half and then coarsely chop.
8. Add to a bowl with the diced red pepper and then add the yogurt mixture into the bowl.
9. Gently stir until well combined.
10. Add more salt + pepper to taste.
11. Store in a sealed container in the fridge for up to 3 days.

tips/substitutions:  Instead of honey, sub agave nectar or brown rice syrup if desired.  Using Greek yogurt is key.  Regular yogurt is too runny.

Topping with avocado, is highly recommended. 

And in other super sweet news….

My beer soaked fries from this summer, made the morning news in St. Louis!!  I just found out about this today and couldn’t believe my blog was talked about on TV!  This recipe has seen more attention than any other on my blog.  Who would have thought?

Ashley

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Here goes!

Banana Cornbread Cake – Sounds like a strange combination, but trust me on this.  If you’re not a banana fan, check [...]]]> Recently, I heard from a reader asking for a list of my easiest recipes.  Great idea!  I’ve put together “best of” lists in the past, but never an “easiest recipe” list. 

Here goes!

Banana Cornbread Cake – Sounds like a strange combination, but trust me on this.  If you’re not a banana fan, check out the 3 ingredient corn cake instead.

Oatterific Banana Scramble – I used to make these all of a time and really need to bring them back!  If you’re expecting a pancake, this is not your recipe.  The banana scramble, is gooey + creamy, with a little crispiness on the outside.  I used to enjoy these with jelly on a sprouted English muffin or bagel, before going GF.  Now, I would probably make 2-3 without the bread, to fill me up!

Vanilla Bean Brown Rice – If you have plain leftover brown rice, this is super easy + a nice change of pace from oats.

Quinoa Parfait – Always make extra quinoa.  This is why.

Banana Cinnamon Protein Buckwheat Bake

Creamy Smoked Kale Salad – A longer ingredient list for the dressing, but no cooking involved!  I make this salad time + time again.  I encourage you do make at least a double batch of the dressing.

Veggie Sandwich To Go

Quinoa, Veggie, Egg Bake – An all time favorite to make with leftover quinoa.

Lemon Garlic Green Beans [and Crockpot Red Sauce]

Veggie Coconut Curry – My easiest curry dish to date!

Savory Oats

Buckwheat Millet Pizza – Takes a little while to bake, but very easy to throw together and a great stand in for yeast-dough.

Cinnamon Coconut Raisin Bread – Delicious for a PB+J!

Grilled Hummus + Egg Sandwich – I completely forgot about this combination!

Raw Basil Pesto 

Recipes for Mom – Smoothies – 3 easy smoothie recipes!

Cocoa Peanut Energy Bars – No baking involved!

Hope to add more quick + easy recipe to the list in the coming months! 

I’m headed back to Colorado today.  It’s been an action-packed week, full of laughs, food, + 1000’s of photographs.  Time to enter into the black hole that is photo editing. 

Ashley

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We’re at the airport, waiting to head back to Colorado. Our trip was fabulous, albeit busy!! Always sad to leave! Last night the family, and a few good friends stopped by, which was so nice. I made mini molasses doughtnuts and my gooey chocolate cakes. They were enjoyed alongside Great Lakes [...]]]> Hello! I am alive!!

We’re at the airport, waiting to head back to Colorado. Our trip was fabulous, albeit busy!! Always sad to leave! Last night the family, and a few good friends stopped by, which was so nice. I made mini molasses doughtnuts and my gooey chocolate cakes. They were enjoyed alongside Great Lakes Brewery Christmas Ale (sooo good!) and our new favorite game, Bezzerwizzer.

Watch for a best of 2011 post, hopefully tomorrow! Wishing everyone all the best in 2012!

Ashley

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So much fot that!

Today, I’m in full rest mode.

Off to Ohio!

Ashley

Sun Butter Banana Protein Bars [same recipe, new photos!]

Happy Saturday!

Ashley