I promised no more talking about recovery, but I guess I lied. I’m still hovering around that 85% mark. I presume I’ve been partying a little too hard, too fast. I’ll work on that. Until then though, my eating patterns have changed dramatically and things just don’t taste quite the same. The stronger the flavors and the mushier the consistency, the better the chance that I will actually taste my food. Which brings me to dilled egg salad. Inside a lightly toasted flatbread and paired with a fresh slice of tomato, this was easily one of the most enjoyable meals of my week thusfar. If you don’t like dill, just look at the pretty pictures.
It feels really great to be back in the kitchen creating. Wait until breakfast tomorrow morning, I promised we were going to rock and rock we shall…
Ingredients:
4 eggs +2 egg whites
1 tbsp. +1 tsp. light mayonnaise (or Vegenaise if you wish)
3 tbsp. chopped fresh dill
1/6 medium red onion, minced
Sea Salt, to taste
Lemon Pepper, to taste
2 whole wheat flat-breads, toasted
2 slices fresh tomato
Procedure:
Hardboil 6 eggs. In case you don’t know how to do that- bring 6 eggs to a boil in a small pot of water and boil for about 20 minutes.
While the eggs are cooking, mice the red onion, chop some dill, and slice some tomato.
When the eggs are done, de-shell them. I find the shell comes off easiest under running cold water.
Then, cut the eggs in half width-wise and then cut each half lengthwise. Mix the chopped egg with the mayonnaise, dill, minced red onion and season appropriately with sea salt and lemon pepper.
Now, for me the only proper way to have egg salad is cold. Chances are, by the time you finish preparing the egg salad it will still be warm. I say, take the extra 10-15 minutes to allow the egg salad to cool down in the refrigerator (or even the freezer). When you are ready to serve, toast 2 whole wheat flat-breads, place half of the prepared egg salad on each flat-bread, top with a tomato slice and enjoy! Serves 2.
