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Would you like to know something egg-strodinary?
What I am about to tell you might make you egg-splode.
The Food Pervert (Tara) and I are bringing you two egg-samples of Egg Salad recipes that will egg-spand your palette.
Oh I am sorry, do you now have the urge to yolk me because of all my egg-cellent egg puns?
I promise you won’t want to kick me in my “invisible eggs” once you try a bite or five of Pervy and my egg concoctions because they are smack a Rhino’s booty fantastic… And perfect for the upcoming holiday… and Spring season in general!
Actually… All vegans will probably still want to drop kick me… SO feel free to EGG-SIT right now!
For all of you who stuck around… I egg-tend an invitation to all of you, to watch the latest Book To Plate episode!
NOW… It’s time to egg-splore the recipes…
Un-Egg-Spected Egg Salad
(makes two servings… or just one if you’re hungry!)
6 Davidson’s Safest Choice Egg Whites, hard boiled & chopped (you can add yolks if you wish)**
1 Scoop Vanilla Protein Powder (I used Vanilla NuZest)
1/2 – 1 oz Stevia Sweetened Chocolate Chips (I used Cocoa Polo)
1.5 Tablespoons Baking Stevia (I used Natvia)
12 Drops Vanilla Custard Flavor Drops (I used Capella)
Optional: Unsweetened Coconut Milk (to make it “sticky”)
Ricotta Egg Salad Egg-Stravaganza
(makes six servings)
1 Dozen Davidson’s Safest Choice Eggs, hard boiled & chopped
1 Cup Ricotta Cheese
1 Cup Roma Tomatoes, diced
1/4 Cup Fresh Basil Leaves, chopped
Salt & Pepper to taste
A Few Squeezes of Lemon Juice
source
Credit: YouTube
