Spicy Hummus Egg Salad
Egg salad has never been high on my list of sandwich items, mainly because it tends to be a gloopy mess of a thing – over-mixed with mayo and lacking texture. The eggs can also disintegrate in the mixture and you’re sometimes left with this strange mayo egg dip that is not appealing to me.
This Hummus Egg Salad is my attempt to fix egg salad. Instead of mayo, I stirred in spicy Jalapeno hummus and just enough Greek yogurt to get the mixture to hold together. I also added some good seasonings and lots of crunchy vegetables to give it texture. Most importantly, I folded in the eggs at the very end to keep them in nice chunks.
As someone who is not a fan of egg salad, I can tell you that this version changed my views and I already crave it again!
1) To cook eggs, add them to the bottom of a large pot and fill with cold water. The water should cover the eggs by a few inches. Place over high heat, covered, and bring to a simmer. Once the water is simmering, kill the heat, but leave it covered, and let sit for 14 minutes.
2) Rinse eggs with cold water immediately and peel. It’s easiest to peel the eggs if you use slightly older eggs and start peeling them at the wider end of the egg.
3) Meanwhile, dice up the celery and red onion finely and stir it together with other ingredients.
4) When eggs are peeled, roughly chop them. You want some big chunks. Fold the eggs into the other ingredients and season well with salt and pepper.
5) To make a sandwich, toast two pieces of bread. Place a crispy piece of lettuce on one piece of bread and pile on some egg salad. Garnish with chives and top with the other piece of toast.
Leftover egg salad will keep for 3-4 days in the fridge.
Hummus Egg Salad
Hard-boiled eggs are what you need for a good egg salad and I like to use the whole egg, whites and yolks. You could just use the egg whites, but then you’ll need to up your egg count to 9 instead of 6 for the recipe.
Here’s the fail-proof hard-boiled egg thing:
Start with large eggs and stick them in the bottom of a large pan. Fill the pan with cold water and cover the eggs by 2-3 inches. Cover the pot and put it over high heat until the water is simmering. Turn off the heat, keep the pot covered, set a timer for 14 minutes. When the timer goes off, rinse the eggs with cold water.
Peeling the eggs is a lot easier if you start with slightly older eggs and peel them from the wider end of the egg. Also, they don’t have to be peeled perfectly because you are just gonna chop them up anyway.
When chopping the eggs, keep them in large chunks. I just ran my knife through each egg a few times.
While the eggs are cooking, you can finish the rest of the Hummus Egg Salad mix. You could use any hummus for this depending on what flavors you like, but I wanted something with a kick so I chose Sabra Jalapeno hummus. I also considered their supremely spicy version which would’ve worked great as well.
Take your time dicing the celery and onion so they are in nice, even pieces. No huge chunks!
Then just stir everything together. In addition to the seasoning that’s already in the hummus, I added a small pinch of red pepper flakes, a pinch of garlic powder, and some salt and pepper.
The Greek yogurt is a good substitution for mayo but is a little lighter.
When all of that is stirred together, fold in your eggs at the very end. Be careful and try to keep them in big chunks.
Hummus Egg Salad
Toast a few pieces of bread and stick a piece of lettuce on the bread. The lettuce helps keep the bread from getting soggy. I topped my Hummus Egg Salad with a few chives and then more toast! It’s a simple sandwich, but seriously flavorful.
I’m still not sure that I’ll order egg salad ever because I don’t trust it, but this Hummus Egg Salad did change my tune on it. It’s spicy, creamy yet crunchy, and really filling.
If you’re an egg salad fan (or if you want to give it a second chance), this is the recipe for you.
Oh, and thanks to Sabra for sending me a ginormous amount of hummus!