- Hey guys. (energetic music)
So, we've got Easter in a week and a half.
And after Easter, most of us have an enormous amount
of leftover hard-boiled eggs.
So what do you do with all of those leftover eggs?
Well, you make egg salad, of course.
Now, the funny thing is that historically,
I was never a fan of egg salad
because I found it to be this mushy, blubby mess.
But my version today is different.
My version has this beautiful chunky texture,
so you can see all of the ingredients.
And it has so much flavor from the Dijon mustard,
the diced red onion, and a good amount of fresh herbs.
You can eat egg salad straight up out of the bowl
with a fork, you can pile it onto some gluten-free bread
and make an egg salad sandwich,
or you can wrap it up in collard greens
and make an egg salad collard wrap,
and I'll show you that today at the end of the video.
So let's dive in.
We'll start by filling a pot with water
to make the hard-boiled eggs.
If you've watched my separate video
on how to make the perfect soft and hard-boiled eggs,
you're likely a pro at this already.
But here's what you do.
Bring the pot of water to a boil
and place your eggs on the counter so that they
have a couple of minutes to come to room temperature.
Once your water is boiling, reduce the heat to low
so that there's no large bubbles breaking the surface
and gently add the eggs with a skimmer.
Then turn the heat back up to high
and set your timer for 12 minutes.
While the eggs are boiling, fill a bowl
with ice water and set this to the side.
After 12 minutes is up, remove the eggs to the bowl
and let them cool in the ice water bath.
This will stop them from cooking
and give you a few minutes to prepare
and chop the other ingredients.
And the first of those ingredients is a red onion.
You'll want about a quarter cup of finely diced red onion.
Next, you'll chop up about two tablespoons of fresh parsley
and two tablespoons of fresh chives.
You could use a variety of fresh herbs in this recipe,
and dill, basil, and tarragon are all great options as well.
After the eggs have cooled, give them a tap on the counter
to break their shell and peel them.
I always find it's easier to remove the peel
when you start with the thicker bottom end,
as you can easily get under the membrane.
And as soon as you do that,
the rest of the shell comes off super easy.
When it comes to slicing my eggs for this recipe,
I personally like to keep them on the chunkier side.
But it's completely up to you on how thick
or thin you'd like to slice the eggs.
Once the eggs are all diced up,
add them to a mixing bowl along with the diced red onion,
the chopped parsley, chopped chives,
one tablespoon of Dijon mustard.
And I do recommend Dijon and not yellow mustard.
A quarter cup of mayonnaise, one teaspoon
of fresh lemon juice, and a sprinkle of salt and pepper.
Then, stir it all together until it's nice and creamy.
And that's how easy it is to make
a delicious and classic egg salad.
But as I mentioned at the beginning,
I love to make egg salad collard wraps,
so let me show you how to do that.
You'll start with collard greens.
And because collard greens have a thick stalk
that can prevent them from rolling easily,
we'll quickly blanch the leaf in simmering water
for about 10 seconds to soften it up.
As an alternative, you could steam the leaf as well.
Transfer the leaf to your plate
and chop off any extra stem.
You'll also want to shave the raised portion of the stem
to make rolling it even easier.
In terms of other ingredients to add to your wrap,
feel free to get creative.
But today I'm gonna add a few slices of bell pepper
and cucumber because I have those in my fridge.
So I'll cut them into thin matchstick-like pieces.
Add a couple of spoonfuls of egg salad
to the collard green leaf, along with a few slices
of bell pepper and cucumber,
which definitely adds a nice crunch.
I also love to add microgreens to all my wraps,
so I'll add a sprinkle of those as well.
To wrap it all up, fold the top and bottom
of the leaf towards the middle.
Then, wrap one edge in and pull it tightly together
as you wrap, just as you would a burrito.
Then, slice the wrap in half and enjoy your egg salad wrap.
I hope you guys enjoyed this video.
And if you did, make sure to give it a thumbs up.
And remember to tag me on Instagram
if you make this recipe or any of my other recipes,
as I always love to see them.