Green Egg Salad

by Rebecca Edwards

Yield: 10 servings

Ingredients
Dozen eggs - hardboiled (reserving 4 yolks if you wish)
1/2 bulb fennel, grated
1/2 cup celery, chopped
2 Tbl green onion, chopped
2 Tbl fresh dill, minced
2 Tbl fresh parsley, minced
1 large clove garlic, minced
2 Tbl dijon mustard
3 Tbl algae marmalade*
3 Tbl apple cider vinegar*
1/3 cup tofu mayonnaise
salt and pepper to taste

Mash the eggs with a sturdy fork, until the yolks are crumbled and the whites are in small pieces. Mix in the fennel, celery, dill, and parsley. In a small bowl, stir together the mustard, algae marmalade, and cider vinegar. Add mixture to the eggs. Gently stir in tofu mayonaise. Salt and pepper to taste. Adjust seasonings according to your preference. You could use any fresh herbs or vegetables that you like. (If you're feeling particularly Seussian and you really want "green eggs", mix in some spirulina.)

* So because I'm me, I happened to have algae marmalade on hand that I had picked up at the supermarket in Peru. I figured this was as good an occasion as any to break it open. I mixed it with vinegar to substitute for the sweet relish I didn't have. It's a puree of algae and honey. Suprisingly tasty. If you wanted you could make this from scratch, or simulate a sweet pickle relish by mixing chopped sea vegetables, honey, and the vinegar. Or, just use a traditional sweet relish like a normal person.


I served this as an open-faced sandwich: Top a piece of whole grain toast with the egg salad mixture, a slice of fresh heirloom tomato, and crumble goat cheese on top. Broil until the cheese is melted and serve warm.

Eggs – Excellent source of vitamin K, B vitamins, selenium, vitamin D, and protein. Recent studies show that eggs actually REDUCE the risk of heart disease – dietary cholesterol is not as important as saturated fat intake. Betaine also promotes heart health. Choline (found only in the yolk) supports brain health – especially important for pregnant/breast-feeding women. Choose organic – conventional eggs are high in saturated fat and pesticides. Safety issues – salmonella. Limit consumption for people with kidney problems or herpes. (Murray 612)

Dill – Aids in digestion, lowers blood pressure, improves poor appetite. Has anti-bacterial properties. (Balch 150) Helps eliminate flatulence and indigestion. Detoxifies the liver, in fact it’s known as a “chemoprotective” which neutralizes some carcinogens. (Murray 483)

Parsley – Powerful diuretic. Prepare raw to preserve nutrients. (Balch 152) High chlorophyll content, vitamin C, flavenoids, carotenes, volatile oils all contribute to anti-cancer properties. Shown to limit carcinogenic properties of fried foods. (Murray 220)