Egg salad has been around for so long, that usually people don’t give any thought to making it any different than their grandmother’s mother made it- some boiled eggs, a lot of mayo, salt, pepper, onion, some cucumber, maybe some grated carrot.
When the term, 'necessity is the mother of invention’ was coined, they weren’t wrong! I was looking to make egg salad sandwiches when I realized I had no cucumbers, no regular onions and low on the sweet pepper, so what’s a person to do? Experiment. This is the recipe that was born out of that necessity. This recipe forms part of my “Diet Free Lifestyle” program, and has a low carb option of using romaine lettuce, swiss chard, butter lettuce leaves (my personal favourite) instead a grain/bread option.
I like to make this when we take road trips as it makes a great carry along in a cooler or backpack for hiking. It has everything you need, healthy fats, protein and complex carbohydrates (veggies)!
Also, just a personal aside, I personally use duck eggs, as I developed a sensitivity to chicken eggs a few years back. Duck eggs are a little higher in protein per egg, mainly because they are almost 50% bigger than chicken eggs! They have a richer colour and eggy flavour. Nutritionally, they are not much different than the chicken egg. Both are high in quality protein (Duck: 13 g vs Chicken: 12 g), rich in fat (14 g vs 10 g) and cholesterol (295% vs 141%) which is crucial to making hormones in our body. Both supply all of the amino acids your body needs for growth and repair, as well as many other vitamins and minerals.
Oh, and don’t let the jalapeño scare you- it adds a nice density of flavour to the mix without overpowering the slaw with spicy heat!
Cumin Jalapeno Egg Slaw
Prep Time: 20-30 minutes
Servings: 4-6
Ingredients
4 large chicken eggs or 3 duck eggs
1/3 cup mayo
1 red sweet pepper, diced
1/2 -1 small jalapeño pepper, rib and seeds removed, diced
3 green onions, chopped
1/2 cup each of chopped celery, carrots
2-3 baby pickles, diced
1/4 cup of red onion, diced
1/4 tsp ground cumin
1/4 tsp turmeric
1/2 tsp smoked paprika
1/4 tsp of apple cider vinegar
salt and pepper to preference
Preparation
to boil eggs: place eggs in a pot with water and turn heat to medium high heat. When the water begins to boil, turn heat off and set timer for 4 minutes for medium soft egg yolk or 6 minutes for hard egg yolk. Once time is up, immerse in cold water and peel.
cut up all the vegetables and place in a large mixing bowl
add the eggs, mayo, salt, pepper, other seasonings
mix in well to ensure all the vegetables and protein are covered, taste and
adjust seasonings to preference
place in wrap, or lettuce or grain option
Meal Tip/Preparation:
cucumbers are still welcome! Add extra 1/4 cup of diced cucumber for extra veggies and crunch!
add extra healthy fats like avocado 🥑 to your lettuce or grain wrap
pat the pickles dry so as to not add to much water to the egg slaw
additional herbs that work: chives and parsley
I use Earth Balance Vegan Soy Free Mayo
this recipe can be adapted as a relish on burgers or as a side
dish. Simply omit the eggs and you may need to adjust the mayo amount - increase it by the tablespoon till you get the right consistency- you don’t want a runny relish.
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