Creamy Garden Egg Salad

This egg salad is so creamy and full of fresh flavors from the garden like cilantro and cucumber. This simple meal is wholesome and delightful in the Summertime, it always takes me back to my childhood.

Yield: 4 servings

Ingredients:

6 eggs

3 sprigs of cilantro or basil

2 celery stalks

1/4 cucumber

3 tbsp. mayonnaise

1 tsp. whole grain mustard or dijon

1 tsp. red wine vinegar

1 tsp. white wine vinegar

salt and pepper to taste

Preparation:

Have a medium bowl of ice water ready for the eggs to cool once they are cooked.

In a small pot add in the eggs and fill with cold water until it covers the eggs by 2 inches.

Heat up to boiling and time it for 10-12 minutes until the eggs are hard boiled.

Take off the heat and drain the water. Carefully scoop out the eggs and place into the ice water. Let cool completely in the fridge for at least 10-20 minutes.

Once the eggs are cold, peel them and rinse in cold water.

Wash all produce and have a medium bowl ready.

Chop the eggs, celery, cilantro or basil, and the cucumber very small and add into the bowl.

Add in the mayonnaise, mustard, white vinegar, red wine vinegar, and mix well. Add in salt and pepper to taste and enjoy. Keep refrigerated for up to 4 days.

Breakfast Tacos

Is there anything better than tacos? Well maybe dessert but for breakfast I love making fresh tortillas and filling them with fluffy scrambled eggs, creamy avocado, tomato, salsa, and cilantro.

Note: see my recipes here for homemade corn tortillas

Homemade salsa with garlic and cilantro https://noshwithchefjulie.com/2020/05/03/homemade-salsa-with-garlic-and-cilantro/

Vegan note: Omit the eggs and pan fry up some firm tofu with spices like turmeric, paprika, black salt, and garlic.

Yield: 6 tacos

Ingredients:

6 tortillas

4 eggs

2 sprigs of cilantro

1/2 tomato

1 avocado

Salsa of choice

Oil

Salt and pepper (optional)

Prepatation:

Heat up the tortillas in a skillet until warmed one at a time, or 30 seconds in the microwave.

In a small bowl add all the eggs and whisk until well beaten.

Wash and dice the tomato and avocado. Mince the cilantro whole with stems attached.

In a small frying pan add a touch of oil and cook eggs stirring often until cooked through for 3-5 minutes.

Layer the tacos with the scrambled eggs, salsa, tomato, and avocado. Sprinkle the cilantro on top and add a touch of salt and pepper and enjoy.