Write a commentHave you ever changed your diet and then just simply given up eating a certain food because you thought that you could no longer enjoy it?
That was egg salad for me. While egg salad was never a staple on my regular menu, it was something that I would eat or crave on occasion.
I love eggs and egg salad, I always have but once I eliminated certain foods from my diet along with gluten I dismissed it as something I could eat, thinking I couldn't digest it and categorized it as unhealthy.
So when I say that I can't remember the last time that I had egg salad, that is not an eggageration ;) I really can't and it wasn't until someone suggested to me to try to whip up egg salad that I even considered reworking the traditional recipe into something that I could eat.
Let me tell you something, I am SO glad that I did. I had no idea what I've been missing all these years.
Traditionally, egg salad is made with mayo which, by the way, IS dairy free but just not something I usually eat. A great sub for mayo in egg salad would be avocado but since I can't have that either I opted to use Soy-Free Vegenaise. My point being that you can use whatever you fancy but for purposes of this being mayo-free I chose to use the Vegenaise.
Mayo dilemma aside, the star of this recipe is really the eggs, Eggland's Best eggs to be specific. I've mentioned it before but Eggland's Best eggs are where it's at. They're fresher than ordinary eggs and also have more vitamins, more than double the omega-3, 38% more luetin and 25% LESS saturated fat than ordinary eggs. Oh and they are produced by hens that are fed an all- vegetarian diet and never use any antibiotics, steroids or added hormones.
They also recently announced that their eggs have 5x the amount of vitamin D than ordinary eggs! Vitamin D aids in the body’s absorption of calcium, which is essential in helping to form and maintain strong bones and muscle strength. Eggland's Best has done this by increasing the fortification of vitamin D in their hens’ feed, which naturally resulted in an increase of the vitamin D in the EB eggs.
Which honestly makes this egg salad just that much better. Oh and I added sriracha. And wrapped it up in some red cabbage leaves.
No mayo, no bread, no problem!
SRIRACHA EGG SALAD CABBAGE WRAPS
RECIPE
Ingredients:
8 hard boiled large Eggland's Best Eggs, peeled and chopped
2 tbsp of Vegenaise or regular mayo
1 tbsp sriracha sauce
1 bunch of scallions, chopped
1 head of red cabbage
salt and pepper, to taste
Directions:
1. In a large bowl, stir chopped eggs, mayo, sriracha and 2 tbsp of chopped scallions together.
2. Carefully remove and wash several cabbage leaves then spoon in egg salad mixture.
3. Garnish with more chopped scallions.
4. Serve and enjoy!
CLICK TO TWEET: Ditch the bread + mayo, this Sriracha Egg Salad wrapped in Cabbage is where it's at! @EgglandsBest #ad
