Well hello pals!
It’s been a while. I hope you’re not only surviving but finding ways to enjoy your summer amidst the pandemic. For me, it’s about finding tiny moments like my morning meditation and yoga (so early but so necessary!) or the half hour after my daughter’s nap time when she is all giddy and giggly. Life can be rather calamitous when I am not careful to slow down, right size my issues, and find healthy ways to navigate through them. One thing I have noticed, when I am home with my daughter, I seldom stop in the middle of the day to make myself lunch.
Anyone else?
I typically reach for a piece of fruit or quick, protein-filled bar. Not an unmitigated disaster but, I could do better. I am trying to make more of a concerted effort to let the kitchen or house be a wreck, stop what I am doing, and sit down to eat intuitively and enjoy my meals without already being onto the next thing in my head. It’s not easy, but it’s so satisfying!
This egg salad is a perfect summer lunch, light, full of protein and straight up bomb.
Buen provecho and, if you’re reading this, don’t forget to buy your Pasilla Chile Magic!
Amanda
- 8 eggs
- ½ cup mayonnaise or veganaise
- 3 Tablespoons good dijon mustard
- handful of dill, chopped
- 1 Tablespoon capers & some of the juice
- 1 teaspoon sea salt
- ½ teaspoon cracked black pepper
- ½ teaspoon smoked paprika (pimentón)
- ½ teaspoon chili powder (such as Vecina's Pasilla Chile Magic)
- Cook eggs by placing in a large pot of water, bringing to a boil, then turning off the heat and covering for 6-8 minutes (less for jammier yolk, more for harder...I much prefer less.)
- Meanwhile, mix remaining ingredients together in bowl. Peel eggs and chop very coarsely. Add to mayo mixture and fold until completely combined.
- Serve atop salad greens or in a sandwich. Or straight outta the container while standing in front of the fridge. 🙂