Dressing up that hard-boiled egg

Eggs – one of the mainstays of a low-carb diet. Easy to fix, quick to eat, right up there with almonds for a go-to snack, especially when they’re already hard-boiled ahead of time. But like anything you eat often, they can get pretty boring, especially when you run out of ideas. It’s tempting when you’re pressed for time to just crack that egg open, peel it, slice it in half, salt it, and be done with it. But we can do better than that :)

First of all, before you throw that salt, pepper, seasoned salt, or whatever you normally use on that egg, think about what else you might have that could go on top. I’ve got some chipotle seasoning mix in the cupboard that would probably be pretty good. If you pick up interesting spice mixes at farmer’s markets or while traveling, you may already have around what you need. Otherwise, try Dijon mustard, tabasco, dabs of salad dressing, green onions or cilantro, or even a small spoonful of caviar on top (now we’re talking). Take a good look at the sauces in your fridge and see what might go with an egg.

If I have even a little more time, I usually chop it up and make an egg salad. There are lots of ways to change this up. Hard-boiled eggs go well with lots of things – just think about chef salads. Try to vary what you put in each day depending on what you have in the fridge, or your mood. You can make a traditional egg salad with everything mixed together in a bowl, or an actual salad more like the one at right. Here are some ingredients you could add, and I’m sure you can think of more:

Veggies: Bell peppers, tomatoes, green onions, dill pickles, olives, celery, snap peas, salad greens, spinach, cucumbers, sprouts, jicama

Protein: Tuna, salmon, salad shrimp, fresh crab, ham, bacon, turkey

Herbs and spices: Cilantro, tarragon, basil, dill, onion powder, paprika, red pepper, chipotle pepper, curry powder/sauce, Dijon mustard, hot sauce, salad dressings (instead of mayo)

No need to make it complicated – just pick two or three of the above to add and your egg salad will suddenly be a lot more interesting, with varied colors and textures as well as tastes. Yesterday I made myself a tasty salad of  2 eggs, chopped ham, green onions, torn baby salad greens, and 1T green goddess dressing. It was quite nice and took me under 1o minutes to make. I would have added tomatoes if I’d had any.

Don’t forget a warm spinach salad with bacon, slivers of red onion, and hard-boiled eggs. Chop the bacon and fry it up in a pan, add a splash of balsamic vinegar, then add fresh spinach and saute until just barely wilted. Top with the red onions and hard-boiled eggs. Yum!

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