It’s Sabroso Saturday (Translation: Tasty Saturday)! The day when we share recipes that have helped us stretch our budget, our imagination and our taste buds, without sacrificing our health. Today we are sharing a basic egg salad recipe.
Why does it seem like summer vacation is the hardest time of the year for parents? When I was younger it was so much easier, perhaps because I was the one playing! Yet now with Andrew, my little Prince, at home, I’m cooking, cleaning and entertaining so much more than I normally do. Even without the launch of my new business, Stiletto Media, I was racing around, but now that Andrew’s home I barely have time to make the meals I used to make!
If you live in New York City you know that take out costs a mini fortune. Just last week I spent as much as I normally spend on one month of groceries. I nearly fainted away when I tallied up those receipts and I soooo don’t even want to jump on the scale. My jeans are mocking me enough!
So I’ve decided to teach the little one how to make some simple meals. I can survive on oatmeal, yogurt and a banana for breakfast/lunch but he likes a little more crunch. We’ve started with egg meals. They’re easy and he can make them quickly if he’s hungry. One of the first recipes I taught him was egg salad. I know that there are a million variations on the Internet but this is the basic egg salad version that I taught him. It’s simple. He can even get a little crazy, or not, with the veggies he throws into it based on how he feels that day. He’s not a normally get crazy type of food eater so I’m really hoping the thrill of making his own meal will take him out of that safety zone.
How do you spice up your egg salad? Let me know in a comment!
- 4 hard boiled eggs
- salt and pepper to taste
- 2 tablespoon of mayonnaise
- 1 tablespoon of mustard
- chopped pepper
- chopped onion
- chopped celery
- Chop hard boiled eggs into small pieces.
- Mix mayonnaise, mustard and eggs.
- Add chopped pepper, onion and celery. Add/omit as you like!
- Salt and Pepper to taste.
- Refrigerate for approximately 20 minutes. (The time it takes my son to clean off the counter and wash his own hands!)
- Serve on toasted bread.
NOTE: Before preparing the egg salad, I chop peppers, onions and celery and place them in their own covered bowl. This allows my son to add or not add to his delight. I also love having them already chopped because it makes meal preparation so much easier! All I have to do is grab and add. I can add it to omelets, tuna fish, beans, soups, salsa, and a slew of other things! I’ve even caught Andrew grabbing the bowl of chopped peppers and eating it like popcorn as he watches a movie! He loves peppers and that’s one of the reason’s I decided to grow my own window sill pepper plant, which by the way is growing quite nicely!
Do you have a Sabroso Saturday recipe you would like to share? It’s easy!
If you are a blogger, you can share a sabroso/tasty recipe you have posted this week on your blog by adding a DIRECT link to it below.
If you do not blog but have a Latinalicious recipe that you would like to share, shoot me an e-mail at MsLatina (AT) latinaonamission.com with “Sabroso Saturday” in the Subject line. If I am able to make it at home and my family enjoys it, I will feature it!
Readers can view linked-up recipes by clicking on their names below.
Enjoy & have a healthy Sabroso Saturday!