Egg Salad Lettuce Wraps with Bacon [PALEO, DAIRY FREE, GRAIN FREE]

Egg Salad with Bacon

I know I’ve done this to you once before…I’m back after a loooong absence. But, in my defense I did birth a human being during that time ;). She is, however, the best baby ever (I must apologize to my son here, but he is just such a boy, you know?).

During this absence, my husband and I have started following the…(DUN DUN DUN) paleo diet (more on this another time). So the few recipes I have posted thus far no longer fit our lifestyle. Perhaps I will revisit them another time and change them to comply with our diet.

This recipe I’m sharing today could also be titled Green Eggs(alad) and Ham 🙂 Except in this case, the ham would be bacon.

So, confession time…I am a recovering picky eater. And until recently I had NEVER eaten egg salad! I think previous to 2014 I may have only ever tried a hardboiled egg once. Perhaps it was the off-putting smell? The fact that I didn’t care for mustard which so often accompanies egg-y entrees (which, btw, I do like mustard now as well–my recovery is a work in progress)? “Deviled eggs” sounded too far from the straight and narrow path? I don’t know.

My mom still doesn’t care for them, so I guess I’ll blame her 😉 Love you, mom!

This recipe has become almost a weekly staple at our house since we started eating paleo. It’s delicious, full of good fat, super easy to make, and there’s BACON involved, so it has to be good right?(Although it’s still pretty good without the bacon if you don’t have it on hand)

ingredients

This egg salad has no mayonnaise and it has very little hands-on time involved. If you are the bread-eating type, you can eat it on a sandwich. However, I dare you to eat it on some lettuce–it’s cheaper and it will still hold you over to your next meal.

This recipe begins with hard-boiling the eggs. I finally have a method that isn’t terrible to do this. Since I have no previous egg boiling experience (other than for Easter eggs, which totally doesn’t count if you don’t plan on consuming the dyed eggs–which still to this day I do not). After several painful egg peeling endeavors by myself and my husband, when my mother-in-law was in town, I asked her about her method: put the eggs in a pan, cover with water, boil for 18 minutes, put in cold water, peel as soon as they are cool enough to touch…and VOILA! easy egg-peeling experience. And it has served me well–thanks, Ruth Ann!

mash eggs

celeryI’m sure there are many hard-boiling methods out there, so please post yours below. If you have a good one, I’d love to here it!

pack lunch

top bacon

Egg Salad Lettuce Wraps with Bacon

Serves 4, or 2 people for dinner and lunch the next day

INGREDIENTS:

  •  8 eggs
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 stalk celery, chopped
  • 2 tablespoons stoneground mustard
  • 2 avocado
  • Juice of 1 lemon
  • Lettuce leaves (about 16 depending on how much you fill them up)

INSTRUCTIONS:

(We almost always plan to take this for lunch the next day, so that is how I wrote the instructions. If you plan to eat it all right away just mash the avocados in with the eggs after you peel them.)

  1. Put eggs in large saucepan and cover with one inch of water.
  2. Bring water to a boil, then set a timer for 18 minutes. Fill a bowl (large enough to fit the eggs) with cold water.
  3. When the timer goes off, use a slotted spoon to move the eggs to the bowl of cold water.
  4. When the eggs are cool enough to touch, peel the eggs and put them into a big bowl.
  5. Using a potato masher, mash the eggs.
  6. Add salt and pepper and celery
  7. Divide the mixture in half. Keep half in the bowl and put the rest in a container for tomorrow’s lunch.
  8. Cut both of the avocados in half. Leave the avocado pit in 2 of the halves. Use the halves without the pit now and put the halves with the pit into the container for tomorrow’s lunch (this will keep your avocado from turning brown). (See the photo above for how we pack our lunches–we just finish mixing it when we go to eat it)
  9. Mash the avocado into the egg mixture and squeeze the lemon juice on top.
  10. Mix all ingredients together thoroughly.
  11. Divide mixture among the lettuce leaves and top with bacon!

Hope you enjoy this super healthy and delicious egg salad! Please tell me what you think when you make it.

 

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Slow Cooker Grilled Buffalo Style Wings


So my husband is a huge Buffalo fan. Buffalo Bills that is. And now our son who is less than a year old is a Bills fan as well.Little Buffalo Bills Fan

I’m not a fan of any other team in particular, so the Bills are fine with me, however, there are not very many other Buffalo Bills fans here in Springfield, MO 🙂 This year has not been a whole lot better for the Bills than other years, although they did manage to beat the Patriots for the first time since Tom Brady donned the New England team.

One thing I can cheer for wholeheartedly though is Buffalo Wings. Rich, spicy, juicy, and grilled. Yes, please.

So in celebration of eating before we attempt to eat less in 2012 we’re making wings for the evenings festivities. The crowd will not be that large, but I’m sure the wings (all 3 pounds) will be consumed…somehow.

Coat Chicken Wings with Rub

Coated Chicken Wings in Crock PotThis recipe came originally from Cook’s Country Magazine. The slow cooker method, which renders the fat of the chicken, I have to attribute to them.  You discard the fat after the wings cook in the slow cooker, enabling them to become oh-so-crispy and delicious when broiled or grilled.

The rub which goes on before the wings are slow-cooked is a concoction of my own and the grilling and buffalo sauce goes to the Bills fan, my husband, Justin. So get your bibs and wipes ready (no, not for your baby, for yourself) and experience some delicious buffalo wings.

Slow Cooker Grilled Buffalo Style Wings

For the Rub:

  • 1/3 cup honey
  • 2 Tablespoons Soy Sauce
  • 2 Tablespoons Apple Cider Vinegar
  • 4 cloves garlic

For the Sauce:

  • 1/2 cup Frank’s Red Hot
  • 1/2 cup salted butter (1 stick)
  • 1 1/2 Tablespoons white distilled vinegar
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon garlic powder
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt

You’ll also need:

  •  3 pounds chicken wings

1. MAKE RUB AND COAT Pulse together honey, soy sauce, apple cider vinegar and garlic together in food processor. Place chicken in bowl (I put it right into the crock pot) and coat with rub.

2. RENDER AND COOK Cook chicken on low for 3-4 hours until chicken is tender and fat is rendered.

3. REMOVE AND COOL Once chicken is tender and the fat rendered, remove the chicken with a slotted spoon and place in a clean, large bowl. Let the chicken cool for 20 minutes. You can at this point refrigerate the wings for up to 24 hours.

4. MAKE SAUCE Combine all sauce ingredients in medium sauce pan and stir often until smooth and heated through. Remove from heat and allow sauce to cool and thicken before coating wings.

5. COAT AND GRILL Heat grill to high. Coat wings with half the sauce (we put the sauce in the bowl with the wings, put the lid on and shook it) and grill turning constantly until wings are crispy and caramelized. Remove from grill, return wings to bowl and shake again.

6. SERVE, EAT, AND LICK FINGERS