Grilled Egg Salad (Seriously.... the eggs were hard-boiled on the grill!)

Grilled Egg Salad

It is during the hottest days of summer when I crave an egg salad sandwich. Somehow it seems unfair that egg salad requires hard boiled eggs which means a pot of boiling water heating up the the kitchen... Pass. I have experimented with pre-cooking and freezing eggs, and now understand how the the egg salad in those commercially prepared sandwiches get that weird rubbery texture. (Well there's an admission, eh?) In July's Food Network Magazine there was a page of photos of things you can grill. Veggies, berries, eggs... Eggs??? No explanation or instructions, just a picture of a hard-cooked egg and a warning to prick a hole in it first.

One night last week I gave it a shot. We were cooking burgers, and like every other time we grill the coals would be hot long after we finished our meal. I usually toss in a few potatoes to bake, and this time I added half a dozen eggs. I poked a hole in the end of each one, set them on the grill next to the taters, and closed the lid. I cannot be certain how long I should have left them there, but when I checked back in twenty minutes they were done.

After cooling on the counter for an hour, I placed the eggs in the fridge. The next morning, I peeled them. The shells were too brittle to peel neatly, so perhaps next time I will cool them down in a bowl of water. Inside the eggs were indeed hard cooked.

When preparing the egg salad, I did not bother with making mayonnaise in case the experiment failed. Instead I used three tablespoons of vinegar and a tablespoon of olive oil. Chopped green onion, a little salt... and there I had it! An egg salad sandwich on a day it too hot to cook!

With a bun bun baked on the grill the night before, I would have to say this was a pretty good sandwich.



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Groovy Garden Sandwich (vegan)

 Groovy Garden Sandwich (vegan)

Sweet crunchy apples, salted almonds sautéed in olive oil, a hint of green onions, kale, and warm hummus all folded into a fresh flour tortilla. That's good. Really good, and I am hooked.

For four servings, or a serious meal for two:

1/4 cup olive oil
2 tbsp chopped green onion
1/2 cup sliced almonds
1/4-1/2 tsp salt of your choice
2 crisp apples, cored and sliced (peeling is optional)
2 large or 4 medium kale leaves of kale
hummus (recipe follows)
Vegan flour tortillas or gluten free tortillas

Gently heat the olive oil in a pan. Add the green onion and almonds slices, stirring. As soon as the almonds brown, turn off the heat. Sprinkle with salt.Toss in the apple slices and kale to warm and coat with the oil.

Spread hummus onto four medium-sized, soft tortillas. Add a quarter of the mixture from the pan. Fold over and enjoy.

For fresh hummus, blend or mash these together:

2 cups cooked garbanzos/chick peas
1/2 cup tahini (or unsweetened peanut butter)
1/2 cup olive oil
2 tbsp lemon juice
1/2 tsp salt (omit if you used canned garbanzos)
1 tsp garlic powder or 2 cloves peeled, fresh garlic



I shared this post with the Hearth and Soul Blog Hop.

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Sauteed Red Peppers and Mushrooms on Whole Wheat and Flaxseed Biscuits

Sauteed Red Peppers and Mushrooms on Whole Wheat and Flaxseed Biscuits

Who says lunch at home has to be boring? At  Chez Stealthy Mom, we enjoyed Sauteed Red Peppers and Mushrooms on Whole Wheat and Flaxseed Biscuits. While the biscuits were in the oven, I sauteed the peppers and mushrooms in butter. Just before serving, I added a small slice of marbled cheddar atop each biscuit and served  them with a side of Roasted Garbanzos. 

For a dozen Whole Wheat and Flaxseed Biscuits: