Deli-style Egg Salad

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: store-brand mayonnaise

Greek yogurt is lower in calories and adds protein.

celery

🥗Healthier: cucumber

💰Cheaper: carrots

Cucumber adds crunch with fewer calories.

Place 12 eggs into a deep pot, ensuring they sit on the bottom.

Fill the pot with enough water to completely cover the eggs, plus at least 2 inches (5 cm) above them.

Transfer the pot to the stove set to medium heat and bring the water to a boil.

Once boiling, set a timer for 10 minutes.

When the timer goes off, carefully drain the water from the pot without cracking the eggshells.

Fill the pot with cold water and add about 1 cup of ice cubes to shock the eggs and stop the cooking process.

Let the eggs sit in the ice water until completely cooled to the touch.

Once cooled, crack the shell and peel the eggs, using a teaspoon to help release the egg from the shell.

Dip the peeled eggs in ice water to remove any bits of shell, then pat dry and place in a bowl.

Chop the peeled eggs into small pieces and transfer them to a large mixing bowl.

Trim the root off the green onion and cut it into small pieces, then dice into even smaller pieces.

Dice the small gherkins and add them to the bowl.

Add mayonnaise, Dijon mustard, olive oil, and freshly squeezed lemon juice to the bowl.

Chop the celery into small pieces and add to the mixing bowl.

Measure and add 1 tablespoon of green onion into the mixing bowl.

Sprinkle in dry dill weed, finely ground salt, cayenne pepper, and turmeric powder.

Stir to combine all ingredients thoroughly and transfer to a serving bowl.

Garnish with a twisted slice of lemon, leafy tips of celery, slices of gherkin, and a sprinkle of paprika.

To make a breakfast wrap, spread 1 cup of egg salad on one half of a tortilla.

Fold a Romaine lettuce leaf in half and place it on top of the egg salad.

Roll the tortilla starting from the egg salad end and cut in half to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens