Here's my second egg salad experiment. And, I must say… this one rocks. It rawks, even.
Before we get to the goodness of this recipe, can I tell you something sort of embarrassing? So, I've had lower back pain on and off for years, and recently, as I've amped up my outdoor running for spring, my backs been killing me. So I went to a sports rehab doc, and guess what? My glutes aren't doing their job, forcing all the effort on my lower back. Basically, in a nutshell, my butt muscles aren't working right. So now, in order to retrain my muscles to do what they're supposed to do, I have four weeks of PT. To relearn how to walk. My butt is broken.
In other news… Sesame Sriracha Egg Salad! After my deconstructed egg salad, I was brave enough to try a mixed up version with lots of fun flavors. This has sesame oil, soy sauce, and sriracha, and the flavor totally kills. So, so good. I seriously want to eat this every day. Egg salad convert!
This is the 4-egg version, which basically made two overloaded baguette slices. Double the recipe for more, or cut in half for less.
1 teaspoon soy sauce
1 teaspoon Sriracha
2 teaspoons mayonaise
1 teaspoon sesame oil
4 hardboiled eggs
Salt & pepper
Micro greens or spring greens
Black sesame seeds
Whisk together soy sauce, Sriracha, mayo, and sesame oil. Chop eggs in fairly small pieces, add to mayo mixture, and gently toss to combine. Salt & pepper to taste. Top baguette slices with greens, a big scoop of egg salad, an extra squirt of Sriracha, and a sprinkle of black sesame seeds.