Egg Salad anyone?

[GradeApe]

Been making egg salad and substituting 75% of the mayo with cottage cheese and its awesome.
Give it a try. we add green onions. and sometimes bacon.

 

[Xlgx]

Add tuna

 

[GradeApe]

Then it would be tuna salad! Genius!

 

[Xlgx]

Then it would be tuna salad! Genius!

It's my favorite combo

 

[LW64]

Try making the mayonnaise from scratch, and don't even think about using vegetable or seed oils.

Try this one:

Ingredients:

• 3 egg yolks
• 1/2 teaspoon coarsely ground sea salt
• 2 tablespoons fresh lemon juice
• 1 tablespoon water
• 1 1/2 cups AVOCADO oil

Instructions

1. Drop the egg yolks into the basin of your food processor, then sprinkle them with salt. Spoon in the lemon juice and water.
2. Close the food processor and pulse it once or twice to combine, and then turn it on so that the blade continues moving smoothly. Working a half cup at a time, pour the avocado oil into the feeder tube of the food processor, allowing it to drip into the egg yolks in a very thin, smooth stream until the mayonnaise thickens and all the oil is incorporated into the egg yolks, about two or three minutes.
3. Scrape the mayonnaise into a jar with a tight-fitting lid and store it in the refrigerator no longer than a week.

 

[retpsd]

Then it would be tuna salad! Genius!

If you put bacon in it then Its actually bacon salad, bacon trumps all.

 

[GradeApe]

lol. well it's kinda crumbled on top, more of a condiment.

 

[GradeApe]

Try making the mayonnaise from scratch, and don't even think about using vegetable or seed oils.

Try this one:

Ingredients:

• 3 egg yolks
• 1/2 teaspoon coarsely ground sea salt
• 2 tablespoons fresh lemon juice
• 1 tablespoon water
• 1 1/2 cups AVOCADO oil

Instructions

1. Drop the egg yolks into the basin of your food processor, then sprinkle them with salt. Spoon in the lemon juice and water.
2. Close the food processor and pulse it once or twice to combine, and then turn it on so that the blade continues moving smoothly. Working a half cup at a time, pour the avocado oil into the feeder tube of the food processor, allowing it to drip into the egg yolks in a very thin, smooth stream until the mayonnaise thickens and all the oil is incorporated into the egg yolks, about two or three minutes.
3. Scrape the mayonnaise into a jar with a tight-fitting lid and store it in the refrigerator no longer than a week.

im not a big mayo fan but i really like the use of the avocado oil instead. i might just try this. thx man. Way healthier, so they say...