Wasabi Cucumber Egg Salad

I am rarely in the mood to eat eggs, but once in a while I want something savory, and creamy on a piece of toast or a cracker. A traditional egg salad is nice, but I want something with a kick while still refreshing and not too heavy. I am not a fan of raw celery, so for the crunchy element, I am using cucumber and red onion. I hope you’ll give it a try! Enjoy!

Wasabi Cucumber Egg Salad

Recipe by Jeannette Del CarmenCourse: Uncategorized

Servings

4-6

servings

Prep time

15

minutes

Cooking time

17

minutes

Calorieskcal

This recipe is easy, fun and great to bring as a pu pu (potluck). It’s a familiar flavor but with a spicy twist.

Ingredients

• 6 boiled eggs (search how to boil eggs in this blog)

• 1/4 cup avocado mayonnaise

• 1 tbsp Dijon mustard

• 2 tbsp finely chopped mustard greens (or dill, or parsley)

• 1 English cucumber, finely chopped

• 1/2 small read onion, finely chopped

• 1 tsp prepared wasabi (I use S&B Wasabi)

• 1 tbsp rice vinegar or lemon juice

• salt to taste or shoyu (soy sauce)

Directions

• Mix the mayo, mustard, wasabi, cucumber, onion, greens in a medium bowl, mix well
• Add chopped eggs to the bowl and mix gently until combined. Add the vinegar and salt, mix well. Taste and adjust spices as needed. If you want more of a kick, add wasabi a little at a time until just right.

Notes

• Serve right away over toast, or salad or cover and refrigerate for up-to 2 days. Serve with a side of sprouts. Because of the cucumbers, the leftovers got watery after the second day, it tastes best to eat on the same day.