Roommate egg salad
Delight in the delicious flavors of our roommate egg salad, a savory blend of fresh ingredients. Perfect for a quick and tasty meal option.
Ingredients:
- 8 Eggs
- 2 tablespoons Salt
- Water (to cover eggs)
- 1 cup Purple cabbage, shredded or minced
- 1 cup Dried cranberries
- 1 Carrot, shredded or finely minced
- 1/4 cup Onion, finely diced
- 1/4 cup Cilantro, chopped
- 3-4 Green onions, chopped
- 8 tablespoons Mayonnaise (~1 tbsp per egg)
- 1 teaspoon Dried onion flakes
- dash Garlic Salt (to taste)
- dash Black Pepper (to taste)
- 2 Large leaves from purple cabbage (optional - bunny ears)
- 2 Dried cranberries (optional - bunny eyes)
- 1 teaspoon Carrot, finely minced (optional - bunny nose)
- 4 Green onion tips, cut on a bias to be about 3 inches long (optional - bunny whiskers)
- 1 Brussel sprout (optional - bunny tail)
- 5-8 Sprigs cilantro (optional - grass garnish)
Instructions:
- Cook your hard boiled eggs by placing them in a pot with water, salt, and eggs. Bring to a boil using your preferred method. For example, you can start heating the pot until it almost boils, then cover it with a lid, turn off the heat, and let it sit for ten minutes without touching it.
- While the eggs are cooking, prepare the vegetables. Take the purple cabbage and set aside two large and beautiful leaves for the bunny ears if you want to create that look. Shred or finely chop the remaining cabbage until you have about 1 cup of it for the salad. You can also use a food processor to speed up this process. Place the shredded cabbage in a large mixing bowl.
- Shred the carrot, either by hand or using a food processor, and add it to the mixing bowl.
- Dice the onion finely and mix it in with the other vegetables in the bowl.
- You can choose to add the cranberries whole or chop them into smaller pieces using a knife or a food processor. Add the cranberries to the bowl with the other vegetables.
- Chop the green onions and cilantro, reserving some for the bunny whiskers if you're making that version. Mix them into the vegetables in the bowl.
- Once the eggs are cooked, cool them down quickly by submerging them in ice water. This will stop the cooking process and make them easier to peel.
- Peel the eggs and chop them using a knife, an egg slicer, or by mashing them with a fork. It doesn't need to look perfect. Add the eggs to the mixing bowl with the vegetables.
- Mix in mayonnaise, onion flakes, garlic salt, and black pepper. Taste the salad and adjust the seasoning according to your preference. You can also add curry powder for extra flavor.
- If you're not making the bunny version, your salad is ready to be enjoyed. It will taste better if you let it sit for a day to allow the flavors to blend, but you can also eat it right away. Enjoy the egg salad on its own, with crackers, in a sandwich, or straight from the fridge.
- If you've decided to make the cute egg salad bunny, use a medium-sized round bowl and a smaller bowl to mold the body and head. Fill both bowls with egg salad, then overturn them onto a plate to form the body and head shapes.
- Cut the reserved purple cabbage leaves into long, triangular pieces to create the bunny ears. Insert them into the head of the bunny so they hang over the body.
- Place two cranberries on the head as eyes.
- Arrange the shredded carrot into a triangular shape for the nose. You can use a skewer or toothpick to adjust its position.
- Cut the green onion tips at an angle to create long whiskers. Place two on each side of the nose.
- Clean the brussels sprout and position it at the back of the body as a tail.
- Use cilantro and remaining green onion to decorate the plate like grass.
- Now enjoy your egg salad with crackers, chips, crostini, or however you prefer!
Summary:
- Calories: 2013 kcal
- Fat: 125 g
- Protein: 50 g
- Carbs: 191 g
- Potassium: 1654 mg
- Magnesium: 115 mg