Tuesday, August 26, 2014
Chipotle Egg Salad
In my quest to get the Mr's protein up to par, I made a dish that is easy to make and big on flavor. He seriously flipped for this and is awaiting my next batch.
Traditional egg salad uses mayo and I like mine that way too but I wondered how hummus would taste as the binder. In addition to more flavor and less sodium, you get more product for the same calories. Yes please!
Chipotle Egg Salad
Makes 3 servings
2 tbsp red pepper hummus
1 serving La Costena Chipotle Peppers and 1 1/2 tbsp of the adobo sauce
So I started with cold water, brought the eggs to a boil then turned them off...
...and totally forgot about them for two hours. Amateur.
So what should've been gleaming, perfectly peeled hard boiled eggs looked like birds had pecked them.
Yes, I know all the tricks and the vinegar and all that jazz but in the end it doesn't matter because it's all getting hacked up anyway so vanity went out the door.
I opened a can of La Costena Chipotles in adobo sauce.
I grabbed my red pepper hummus. (Sabra has the same nutritional info if you have that in your area)
I got to hackin' the eggs.
I seeded and diced two large peppers.
I added the peppers, 1 1/2 tbsp of the adobo sauce and 2 tbsp. of the hummus.
Give it a goodly stir until combined.
Wrap it in a lettuce cup, top your favorite salad, melt a thin slice of cheese over it on a slice of sprouted bread or whatever your little heart desires!
Nutritional Info per serving: Calories 174 Total Fat 12g Sat Fat 4g Poly Fat 2g Mono Fat 4g Cholesterol 372mg, Sodium 309mg Potassium 138mg Total Carbs 4g Fiber 1g Sugars 1g Protein 13g Vitamin A 22% Calcium 4% Iron 10%
Linked up with: Sand and Sisal, Yesterfood, Home Stories A to Z, The Crafty Blog Stalker, Mabey She Made It,
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