Here we go with another one of my easy, throw it together lunches; focused on greens and eggs. Today, I made egg salad with a few different fresh herbs, Sriracha for spice, lime juice for tang and a dollop of mayo to hold it all together. For crunch, I diced up seedless cucumber, scallion and jalapeno. With a sprinkle of salt and pepper, you’ve got yourself a unique and delicious egg salad. Enjoy over greens, spread on crackers or on a piece of whole-grain toast. You can absolutely play around with herbs; I used what I had in my fridge, but a bit of cilantro would have perfected this recipe.
Sriracha-Herb Egg Salad Recipe
Serves 1 (hungry girl) to 2
Ingredients:
1 TBS mayonnaise (I like Hellmann’s best)
1 TBS Sriracha sauce
Juice of 1 lime
4 eggs, hardboiled and pealed
*If you can find pastured eggs, buy them. The yolks are bright orange, because of the high levels of Omega 3
1 TBS basil, chopped
1 TBS dill, chopped
1 TBS mint, chopped
1 jalapeno, seeded and chopped
1 small seedless cucumber, chopped
Procedure:
Add first three ingredients to a medium sized bowl and stir to combine
Add eggs and mash with a fork
Fold in herbs, jalapeno and cucumber
Spoon over greens, drizzle a bit of olive oil, more Sriracha and squeeze out whatever juice is left from the previously used lime
