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Egg Salad

January 19, 2017

Egg Salad

 

Ingredients:

6 eggs
3 tbsp of yuzukosho mayo* or regular mayo
½ tsp of Pretty Thai® Seasoning Salt
½ tsp of Pretty Thai® Green Curry Powder
3 tbsp cilantro, chopped
8 pieces of bread
Your favorite pickles! - We suggest Pogue Mahone pickles, born in Austin and delicious, Your Pickle Matters!
*see Yuzukosho mayo recipe

 

Directions:

1). Place the eggs in a medium sauce pan and fill with water.
2). Bring the water to a soft boil and boil the eggs for 7 minutes for hard boiled eggs.
3). Remove the eggs from heat and drain the water in the pot.
4). Once eggs are cool enough to touch peel the egg shells off.
5). In a medium mixing bowl smash up all of the eggs into tiny pieces.
6). Mix in the mayo, Pretty Thai® Seasoning Salt, & Pretty Thai® Green Curry Powder. Once thoroughly combined gently fold in the cilantro.
7). Toast the bread in a toaster on medium – low heat.
8). Spread egg salad on a side of bread and top with pickles then the other bread slice.
9). Cut in half and serve with fresh veggies!
10). Enjoy!

 

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