It’s that time of year again, a time of reflection and making a myriad of different vows to improve yourself as a human being. One of the promises I personally always make to myself is to start eating and living healthier and the first thing I tend to start with is taking a wrecking ball to my dietary routine.
It’s not easy to change your eating habits and even harder to make it sustainable, which is why it’s so critical that you don’t take away enjoyment in the process. Make new discoveries, find new things you’ll enjoy, and experiment in the kitchen.
One of my favorite things to eat throughout the week is egg salad. It’s delicious, it’s healthy and it’s a pretty white canvas you can play around with and experiment ways to cook eggs.
I rarely make the same egg salad more than once. I like to test out new ingredients and try to create some new and exciting combinations.
Sometimes it turns out great.
Sometimes it’s not so great.
And once in a while I feel the urge to stick my index finger in the air and shout “eureka!”
My Habanero Egg Salad was one of those moments.
It might not be ideal for you if you’re sensitive to spicy food, but it’s absolutely one of my favorite egg salad recipes.
Ingredients for the Habanero Egg Salad
This is a fairly minimal recipe and requires only a few simple ingredients that should be easy to find. It took me a few markets to find one that had habaneros but Key Foods eventually came through for me.
The protein can be played around with but I used a pre-cut chipotle seasoned chicken breast. I’m a big fan of deli chicken and this one blew me away. I’ve had to physically restrain myself from eating it straight out of the packaging.
My cats also tend to go bananas whenever I take it out of the fridge but, to be fair, they also love spinach for some weird reason so I don’t put a lot of faith in their palates.
I picked up the chipotle chicken breast at Key Foods but you can use any kind of chicken or turkey you like.
When it comes to the green stuff, I decided to go with dill, some chives, garlic, and of course the habanero. It’s my first using dill and chives but I gotta say it came out great. It gives it a great herbal accent along with the heat of the habanero.
In terms of the mayo, I had originally planned to use avocado oil mayonnaise but, when I popped the lid off, it smelled too sour for my taste so I ended up going with good old Hellman’s mayo.
Use whatever mayo you enjoy but I recommend avoiding the 365 mayo from whole foods. It’s simply just awful.
Lastly, get some fresh Gruyère and a jar of Dijon mustard.
How to Boil Eggs
I’ve always hated boiling eggs. I could never seem to get them just right. But, luckily, I made a purchase a few years ago that completely changed the game for me. It’s called a Rapid Egg Cooker and if you don’t have one in your house then I recommend you go get one right away. It’ll change your life.
I’m definitely eating way more eggs these days thanks to this baby.
It comes with complete instructions on how to use but let’s run through it:
First, grab the plastic measuring cup that comes with it and fill it with water up to the line where it says something like ‘4-6 eggs’ and ‘hard boiled’. Then pour that water onto the metal plate of the egg cooker.
Next, you take the cap off the bottom of the plastic cup, revealing a built-in egg piercer. Now, pierce your eggs once on the broader side and place them into the holder, pierced hole facing up.
Finally, simply click the button and wait for the water to evaporate. It should play a little jingle once it’s done and you drop the eggs into a bowl of ice water to prevent them from cooking further.
Leave the eggs in the water for a bit to let them cool down. After about 5-6 minutes, the eggs should be ready for peeling and slicing.
For some reason, the eggs that are cooked this way are incredibly easy to peel. It might have something to do with the steaming but I can’t say for sure.
How to Serve Habanero Egg Salad
You can serve an egg salad in a range of different ways but here are some of my favorites:
On Finn Crisp Rye – My first choice for sure. I enjoy the crunch of the rye with the soft egg salad and this is no doubt the healthiest way to enjoy an egg salad for lunch or breakfast.
On toast – If you’re not a fan of rye and you don’t mind sacrificing a little of the health benefits for a more enjoyable meal then I’d recommend smearing a generous amount on a crispy slice of toast and sprinkling some crispy onions on top.
Avocado and Egg Salad Sandwich – If you’d like to stick with bread, this is a good option for avocado lovers. Just slice up an avocado, lay the slices on top of the egg salad toast and close it off with a second toast on top. Enjoy!
Is Egg Salad Healthy?
This egg salad recipe is certainly nutritious but, as with everything, don’t go overboard. Eggs are a fantastic powerhouse of nutrition, full of Omega-3 fatty acids, protein, and calcium but they are calorically dense compared to other healthy options. So, just be conscious of the calories you consume if the end goal is to lose weight.
The recipe may have mayo and cheese in it but you can easily substitute for low-fat versions or simply just enjoy it as it is. It’s certainly healthier than a big mac.
Habanero Egg Salad with Chipotle Chicken
- 4 tbsp Mayo
- 6 Eggs
- 1 Chicken Breast
- 1 Clove Garlic
- 1 tbsp Dijon Mustard
- 4 Sprigs Dill
- 4 Sprigs Chives
- 1 Habanero Pepper
- 1 Cup Gruyère
- Pierce and place 6 eggs into the Rapid Egg Cooker
- Fill the base with water as instructed on the accompanied measuring cup
- Cover with lid, press the start button and wait for the tune (12-13 minutes)
- Add mayo into a bowl
- Finely chop garlic, dill, chives, habanero, and add to bowl
- Grate fresh Gruyère into the bowl and add Dijon
- Chop up chicken breast and mix in
- Add in sliced eggs
- Season with kosher salt and black pepper (a little paprika for extra taste)
- Mix together and enjoy