Tag Archives: mayonnaise

Dining, Recipes

Recipe: Spicy Primal Mayo Egg Salad

I decided to make this recipe after picking up a jar of Primal Kitchen Mayo over at Thrive Market. I’ve been meaning to whip up some deviled eggs, based on the smoky version at Lockhart Smokehouse. But this egg salad gives you more bang for buck–minus the smokiness. The ghost pepper chili flakes that I got from Trader Joe’s really gives this egg salad bite.  Despite that it’s paleo/primal, the egg salad passed the taste test at home.

  • 4 Extra Large Grade A Eggs, hard boiled
  • 8 Jumbo Grade A Eggs, hard boiled
  • 1 oz., Greek Yogurt
  • 5 Tablespoon, Primal Kitchen Mayonnaise Made W/avocado Oil
  • 1 tbsp, Spices, garlic powder
  • 2 tsp(s), Spices, chili powder
  • 2 tsp, ground, Spices, pepper, black
  • dash of sea salt
  • dash of ghost pepper chili pepper flakes

After hard boiling eggs and letting it cool, peel from shell and add to bowl. Use a spatula to break the eggs for a chunky texture. Fold in yogurt and mayo and continue to turn over gently. Season with garlic powder, chili powder, cracked pepper, sea salt, and ghost chili pepper.

IMG_20160710_PrimalEggSalad

If I were to add more protein to this egg salad, it would be ham or bacon. Or better yet, smoked brisket.

Yields about 30oz total, 2oz per serving.

MFP Recipe Calculator estimate per serving:
108 Calories
Fat 9g
Carbohydrate 1g
Protein 6g

Dining, Recipes

Recipe: Cheese-Mayo Baked Mussels

Baked mussels is a mainstay of many Asian menus and buffets. We had some leftover black mussels from our seafood broth experiment and I decided to use them to make cheese baked mussels. I used the an internet recipe as a guide to making the mayo sauce since I didn’t have any Kewpie mayo on-hand. The result was excellent home-baked cheese mussels.

6 tablespoons mayonnaise
1/2 lemon, squeezed of juice
1/2 teaspoon garlic chili sauce (or more if you like more heat)
1/2 teaspoon garlic powder
1 teaspoon sugar
Shredded cheese

In the pics, half of my mussels were covered with a cheddar mix (with asiago and romano), while the other half covered with only sharp cheddar. If you desire a bolder color on your mussels, go with straight cheddar.

1/4/2013 Cheese Baked Mussels 1 1/4/2013 Cheese Baked Mussels 2

Dining, Recipes

Basil Garlic Mayonnaise

It’s been awhile since I posted a recipe for anything, so to get rolling on this, I’m starting with something easy.

Something about growing your own herbs in your own backyard makes for truly delightful home cooking. Basil has been the easiest to grow in our Texas climate, and I have 3 varieties of them in our herb garden: Sweet, Thai and Lime. With plenty of sun, good soil and regular watering, 2 basil plants is plenty enough for your summer menus. I usually harvest the leaves by trimming the tops, and the basil responds by putting out new growth within a couple of days.

Because we’ve been doing a lot of grilling lately, I’ve been kicking up my burgers with a basil-garlic-mayo concoction. Goes great with deli sandwiches, egg, and tuna salad too.

Handful of Sweet Basil (1/2 cup)
10-15 cloves of garlic
1 teaspoon olive oil
1 small lemon (or lime), halved
1/2-2/3 cup of mayonnaise
ground black pepper
salt
sriracha sauce (optional)
1 tablespoon mustard (optional

Chop the garlic and basil, then place in food processor. Pulse until finely chopped, drizzle in olive oil and squeeze in juice from half a lemon. Continue to pulse-blend until a paste–or leave finely chopped if you would like some color and texture in your mayo spread. Pour basil-garlic paste into a bowl, mix in mayonnaise. Squeeze in the other half of lemon juice . Season with pepper and salt. For a little heat, add a squeeze of sriracha sauce.

For other variations, I’ve halved the amount of sweet basil and used lime basil to give this mayo more punch. Instead of lemon or lime, I’ve used mustard instead.