Passport to Flavor- Argentinian Egg Salad

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives are often less expensive and still provide a briny flavor

parsley

🥗Healthier: cilantro

💰Cheaper: spinach

Cilantro adds a fresh taste, while spinach is more affordable and nutritious

Fill a pot with cold water, enough to cover the eggs by about a thumb's worth.

Place the eggs gently into the pot.

Turn the heat on high and wait for the water to reach a rapid boil.

Once boiling, cover the pot with a lid and remove it from heat. Let it sit for 15 minutes.

While the eggs are cooking, prepare the chimmy cherry sauce by blending herbs and other ingredients.

Gather about a cup of mixed herbs, including 2 sprigs of rosemary, a couple sprigs of oregano, thyme, and a bunch of parsley.

Remove the stems from the herbs and add them to a blender.

Add 1/4 cup of olive oil, 2 cloves of garlic, and 2 shallots to the blender.

Season with a pinch of salt and add about 3 tablespoons of red wine vinegar.

Blend the mixture until it is chunky, not smooth, using the pulse function as needed.

Check the eggs to ensure they are not overcooked; they should be at a rapid boil before turning off the heat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens