Classic Egg Salad

Classic Egg Salad

Grilled eggplant and bell peppers are often on the menu during my winter stays in Turkey, where vegetables are typically cooked on a coal grill in the garden in the evening.

10 Minutes

Serves 2

Medium

Ingredients

  • 2 oz. butter
  • 4 eggs
  • 3 oz. cheese
  • ½ cup sour cream
  • salt
  • cayenne pepper
  • 25 oz. green asparagus
  • 1 tbsp olive oil
  • 1½ tbsp lemon juice
  • 3 oz. butter

Nutrition

Net carbs3 % (4 g)
Fat66 % (39 g)
Protein31 % (42 g)
kcal546

Instructions

  • Melt the butter over medium heat and add the eggs. Stir until scrambled. Cook through, but do not overcook the eggs.
  • Spoon the hot eggs into a blender. Add the cheese and sour cream and blend until smooth and creamy. Add salt and cayenne pepper to taste.
  • Roast the asparagus in olive oil over medium heat in a large frying pan. Add salt and pepper, remove from frying pan for now, and set aside.
  • Sauté the butter in the frying pan until it is golden brown and has a nutty smell. Remove from heat, let cool, and add the lemon juice.
  • Put the asparagus back into the frying pan and stir together with the butter until it gets hot.
  • Serve the asparagus with the sautéed butter and the creamy eggs.

Additional Tips

Explore your side dish options! Serve with aioli and a hearty salad. Or how about a delectable cauliflower mash?

And don’t let any of this chicken go to waste! It’s just as delicious – and versatile – the next day. Serve it cold or warm, or as the centerpiece of a gorgeous salad!

iosipratama

New York Times bestselling author Angie Fox writes sweet, fun, action-packed mysteries. Her characters are clever and fearless, but in real life, Angie is afraid of basements, bees, and going up stairs when it is dark behind her. Let’s face it. Angie wouldn’t last five minutes in one of her books.