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