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Posts Tagged ‘egg salad’

by Sarah Steimer

I've had a few friends day they're not big fans of mayonnaise (hey, I'll freely admit I like a good mayo), so I've been keeping an eye out for a good mayo-free egg salad.

I’ve had a few friends say they’re not big fans of mayonnaise (hey, I’ll freely admit I like a good mayo), so I’ve been keeping an eye out for a good mayo-free egg salad. Nailed it on my first try!


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by Sarah Steimer

This spread is fantastic. Bill and I actually used the leftovers on a fresh baguette, along with a few thin shavings of Parmesan.

This spread is fantastic. Bill and I actually used the leftovers on a fresh baguette, along with a few thin shavings of Parmesan.


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by Sarah Steimer

This was literally the first time I’ve ever craved egg salad. Maybe because whenever my parents made it, it was the fully mashed version. I like the full chunks of egg much better.

  • 4 hard-boiled eggs, cubed (check out my previous how-to for hard boiling eggs here)
  • 2 medium onion, thinly sliced
  • olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon dried tarragon OR thyme
  • 2-3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • hot sauce, to taste
  • salt and pepper, to taste

To caramelize the onions, heat the oil in a pan. Add the onions and cook over a low flame, stirring occassionally. It should take about 15-20 minutes for the onions to caramelize – but not burn. Add the garlic and tarragon/thyme and cook for a few more minutes, until fragrant. Set the onion mixture aside to cool.

In a small bowl, combine the mayo, mustard, hot sauce, salt and pepper, and caramelized onions. Add the cubed eggs and lightly toss to coat.

Serve on its own or as a sandwich with spinach and arugula.

Makes 2-4 servings, depending on size.

Recipe adapted from: Cook’s Hideout

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by Caitlin Saniga

I loved the spicy arugula and onion flavors paired with the mellow avocado and egg.

  • 2 teaspoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 4 hard-boiled eggs, chopped
  • 1/2 avocado, pitted and diced
  • 1/4 cup finely diced red onion
  • salt and pepper
  • pitas, for serving
  • arugula, for serving

In a small bowl, mix together the mayonnaise and mustard. In a separate bowl, combine the egg , avocado and red onion. Use a spatula to distribute the mayonnaise mixture of the egg mixture. Gently stir to combine. Season with salt and pepper. Serve inside pitas with arugula.

Makes about 6 pita halves.

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by Caitlin Saniga

Eddie made me a grilled egg salad sandwich for dinner, and it was fabulous. If you want to try it, just assemble a sandwich, butter the bread on the exposed sides and cook in a pan over medium heat for about a minute on each side.

  • 5 eggs
  • 1/3 cup mayonnaise
  • 2 teaspoons mustard
  • 1/2 teaspoon lime juice (or lemon juice)
  • sprinkle of dried dill
  • 1 stalk celery, cut into 3 long strips then finely diced
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped, fresh flat-leaf parsley
  • salt and pepper, to taste

Place eggs in a single layer in a saucepan and cover the eggs with cold water. Place pan on a burner, and cook on high until water comes to a rolling boil. Once it’s boiling, reduce the heat to low and cook for 10 minutes. In the meantime, prepare an ice bath. Once the eggs have cooked, immediately transfer them to the ice bath. Let them sit for 5 minutes.

To peel the eggs, gently roll each one on a flat surface, pressing down so the shell crackles. The loosened, cracked shell will be easier to peel. Once the eggs are peeled, dice the egg (yolk and white) into tiny pieces or use an egg slicer to press egg pieces into a bowl. Set aside.

In a small bowl, combine the mayonnaise, mustard, lime juice, dill, celery, chives and parsley. Spoon the mixture over the eggs, and toss to combine. Adjust seasonings, and add salt and pepper if desired.

Makes about 1 1/2 cups.

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by Caitlin Saniga

This sandwich from Natasha's Market Cafe came with a choice of house-made potato fries, Russian potato salad (vinegar-based) or traditional potato salad (mayonnaise-based). I got the traditional potato salad.

I love when I can turn $6 Snacks into a meal. Or two meals. And that’s exactly what I did with this amazing sandwich — an updated version of the traditional, homestyle fare.

The egg salad itself was a wonderful blend of hard-boiled egg pieces, mustard, mayonnaise and a few herbs (namely dill). It was topped with crumbled, crispy pancetta and various salad greens (namely butter lettuce) and nestled between two slices of house-made white bread. The sandwich was so tasty and so filling, I took my unfinished half to go and had it for dinner. At $6 for the sandwich and potato salad side, that’s a steal!

Peach-apple crumble with vanilla ice cream

Well, the other reason I took half of the sandwich to go was because Natasha’s dessert menu is God’s gift to humankind. I ordered one of the day’s specials, an apple-peach crumble with vanilla ice cream. When the plate arrived at the table, the scoop of ice cream was already pooling around the warm fruits — the crumble was so fresh! The peaches and apples were soft and naturally sweet in their own pool of butter and cinnamon, and the crispy oat topping gave the dish a perfect balance of textures. This dessert came in over budget at $7.

Red pepper and Cheddar quiche and a side salad with pomegranate balsamic dressing

My friend Kristina made some good menu selections, too. She ordered the day’s quiche, which was red pepper and Cheddar. I made her give me a bite, and even though it was the tiniest excuse of a bite — Wow! — it had so much flavor. The slice of quiche came with a side salad and choice of dressings: ginger vinaigrette, blue cheese vinaigrette, pomegranate balsamic and buttermilk Parmesan. She tried the pomegranate balsamic and wouldn’t shut up about how good it was. For the quiche and side salad, the meal came in at $10, which definitely throws it out of the $6 Snacks range. But it was worth the $10 because it was a meal, after all.

Key lime pie

The couple sitting next to us suggested one of us order the Key lime pie for dessert, so Kristina ordered a slice. They said this was their third trip from out of town to get the Key lime pie from Natasha’s. And if their testimony wasn’t enough, the pie itself was. Again, I forced Kristina to share a bite, and what I tasted was whipped lime heaven. So soft and smooth. For $6, I’d go back just for my own slice of that pie.

When we finished lunch, we sampled lotions and cheese at the store downstairs.

What I loved most about Natasha’s was the fact that everything we tried was made fresh with local ingredients. Even the ice cream! And I definitely tasted and appreciated the difference. During our visit, it was sunny and warm enough to sit outside on the deck, so we did. And the view from our mountaintop perch was of the valley and farmlands (and the parking lot). The cafe sits on the second floor, over Harvest Moon, a food store with beer, wine, cheeses, bulk, herbs, vitamins and body products. So after lunch, we rounded off the trip with a visit downstairs, where we ogled over lotions made with goat’s milk, and lip gloss that smelled like roses. I’ll be making a trip back to Natasha’s and Harvest Moon before the holiday season, for sure.

Visit Natasha’s Market Cafe in Floyd: 227B N. Locust St., Floyd, VA 24091; www.natashasmarketcafe.com

Photos: Caitlin Saniga and Kristina Deckert (on an iPhone!)

*$6 Snacks is a recurring feature that reviews an area eatery’s snack — for $6 or less. Look at a map of the places we’ve tried.
Natasha's Market Cafe on Urbanspoon

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