Vegged out egg salad sandwich
Ever have those times in your life when you just want life to go back to normal? All the travelling I have been doing has been great (especially the nephew part of it!) but it does always shake up life a little bit. It hasn’t been the main hurdle between us and a normal life at the moment though. No, that would be the fact that our bedroom currently only has one fully standing wall!
Just a few days into the New Year, we moved some furniture in our bedroom and noticed some mold on the wall. Not just any mold but a nice black fuzzy variety that had worked its way up the back of our two wardrobes, our bedside tables and a few other items.
I have been having repository problems at night for over the last year which often would turn into morning nosebleeds. Problems which have proved baffling to various doctors who despite x-rays could find nothing wrong with my body. Gee, I wonder if I have been sleeping with my head next to this mold for so long and didn’t know it!
I would guess so. For the last month we have been having to cram all our things into our spare bedroom while the landlords drag their feet to repair the leaking roof, which apparently is the source of the problem. They have also taken three of the walls in our bedroom all the way back to the concrete brick to allow the walls to dry out before eventually (who knows when!) rebuilding them. In the time we have been sleeping in there (all our clothing in suitcases since we don’t actually have wardrobes now) I haven’t had a single night of breathing problems or any nose bleeds. I take that as proof.
In all this upturn, I haven’t done all that much proper cooking and my diet is suffering. Yesterday, I decided even if the walls are (literally) crumbling around me, I can still at least take control of what I eat.
So, back on the wagon, I go once again and started with this lunch dish. Sometimes I just need a sandwich to throw together to satisfy my grumbling tummy at lunch. It is also exactly this meal of the day where I am at most danger of reaching for meat. Aware of this problem, I have set myself the challenge of coming up with vegetarian sandwiches.
This week, I made a pickled carrot recipe as part of my monthly vegetarian recipe swap on Recipezaar. It was an intriguing concept and turned out to be rather nice. The recipe was posted on the site by Magpie Diner, who has many vegetarian and vegan recipes in her collection, and can be seen at – Carrots In Vinegar.
In the recipe, Magpie Diner suggested that they would go nicely with black olives. My brain started to work in the strange ways that it does and I wondered how the two items would work together in an egg salad sandwich.
For my British friends, in the States, egg salad is what you call egg and mayo. For my American friends, in the UK, something called egg salad would involve egg and actual salad such as lettuce. It is just one of those differences that took me a while to get used to when ordering food in the UK.
It turns out the combination worked rather well. The sharpness of the pickled carrots added a depth of flavour to the egg salad recipe. At the same time, the mellow nature of the black olives kept them from taking the sharpness over the top of acceptability.
Why not try out the pickled carrot recipe and then see what you think of them in this egg salad recipe. Otherwise, you could do this recipe without the pickled carrots and still have a nice olive an egg salad sandwich.
Vegged Out Egg Salad
Vegged Out Egg Salad recipe
Ingredients:
2 hard boiled eggs, roughly chopped
30 grams celery, finely diced
10 grams pickled carrots, finely diced
25 grams black olives, sliced thinly
50 grams extra light mayonnaise
1/2 teaspoon dried parsley
salt and pepper, to taste
Directions:
1. Mix everything together in a bowl.
2. Put between bread or stuff into pitas with some lettuce or other salad items.
3. Eat and enjoy
Makes: 2 sandwiches