egg salad Archives ⋆ Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby https://www.budgetpantry.com/tag/egg-salad/ Sun, 22 Mar 2015 02:25:00 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.7 Avocado Egg Mayo https://www.budgetpantry.com/avocado-egg-mayonnaise/ https://www.budgetpantry.com/avocado-egg-mayonnaise/#comments Sat, 07 Mar 2015 02:17:53 +0000 https://budgetpantry.com/?p=4559 The husband is one who doesn’t really try new food if he had a choice. I can’t even begin to tell you how many times my creation has been met with, “很奇怪。。。” (“that looks really strange..”) before he’s even had a taste of it. But too bad for him, in my kitchen, he doesn’t really have a choice. Eat it or eat instant noodles, or starve. (but now he can cook a few yummy dishes like chicken chop and most recently, carrot corn pork rib soup which the whole family loved! He don’t need me liao la!) Actually, before I present him with a ‘strange’ creation – which most of the time is really normal in other people’s kitchen – I already know if it is something he can accept. Like I wouldn’t expect him to eat and like avocado cookies sans butter (I used avocado in place of butter as the main fat), but this avocado egg mayo? TOTALLY LEGIT. He’ll love it. The trick is to serve him something familiar in another form, or with one or two ‘strange’ ingredients added for him to try out.. then go full fledged. Of course, he’s never eaten avocado before. He gave me a face when I told him what was for breakfast. Him: “很。。” (“It’s very..) Me: “很奇怪对吗？” (“It’s very strange, right?”) ‘Try it,’ I told him. ‘You’ll love it.’ A while later, he posted this on Facebook: 你不知道的事可多了咯。That was in January. I made triangle sandwiches, and served them with a side salad, some fruits, two nitrate-free bacon slices and a begadil (hehe). I made this again today but without the frills. The ingredients are really simple. Just avocado, eggs, mayo, spring onions, yellow onions, sugar and optional salt. I like to eat it reallyyy cold, on its own or simply wrapped in lettuce. Because avocado is already creamy, you don’t need as much mayo as you would without it. I don’t recommend using Japanese mayo with this. Japanese mayo uses egg yolks instead of whole eggs, and has a too-strong vinegar flavour to me PLUS it has MSG. My favourite mayo brand is actually Best Foods Real Mayonnaise but I read recently that they’ve changed their recipe. Seriously, the only reason I’m using Heinz now? It’s a squeezable bottle. I buy my ketchup, mayo and mustard only if they’re in a squeezable bottle packaging. What is your favourite mayo? I might be shopping around for a new brand! If you’re out of breakfast or brunch ideas, here, use this one! It also makes an awesome picnic food! Avocado Egg Mayo (budgetpantry.com) Serves: 2 Total cost per serving: $1.05 What you need: 1 avocado 3 hard boiled eggs 1 tablespoon finely chopped yellow onion 1 tablespoon spring onions, snipped into little circles (I always find it easier to snip than chop) 1.5 tablespoons mayonnaise 1 teaspoon sugar A pinch of salt (optional) Steps: Carve out the avocado flesh and mash with egg til fine. Add mayonnaise and sugar. Do a taste test. You might need a pinch of salt depending on how salty your mayo is. Lastly, add onions and spring onions and mix to combine. Serve as sandwich filling or with breakfast crackers. How much I spent: $1.20 for avocado $0.90 for eggs Everything else from my pantry

The post Avocado Egg Mayo appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

]]> Mar 2 - Avocado Egg Mayo

The husband is one who doesn’t really try new food if he had a choice. I can’t even begin to tell you how many times my creation has been met with, “很奇怪。。。” (“that looks really strange..”) before he’s even had a taste of it. But too bad for him, in my kitchen, he doesn’t really have a choice. Eat it or eat instant noodles, or starve. (but now he can cook a few yummy dishes like chicken chop and most recently, carrot corn pork rib soup which the whole family loved! He don’t need me liao la!)

Actually, before I present him with a ‘strange’ creation – which most of the time is really normal in other people’s kitchen – I already know if it is something he can accept. Like I wouldn’t expect him to eat and like avocado cookies sans butter (I used avocado in place of butter as the main fat), but this avocado egg mayo? TOTALLY LEGIT. He’ll love it.

The trick is to serve him something familiar in another form, or with one or two ‘strange’ ingredients added for him to try out.. then go full fledged. Of course, he’s never eaten avocado before. He gave me a face when I told him what was for breakfast.

Mar 2 - Avocado Egg Mayo 2

Him: “很。。” (“It’s very..)
Me: “很奇怪对吗？” (“It’s very strange, right?”)

‘Try it,’ I told him. ‘You’ll love it.’

A while later, he posted this on Facebook:

Mar 2 - Avocado Egg Mayo 3

你不知道的事可多了咯。That was in January. I made triangle sandwiches, and served them with a side salad, some fruits, two nitrate-free bacon slices and a begadil (hehe). I made this again today but without the frills. The ingredients are really simple. Just avocado, eggs, mayo, spring onions, yellow onions, sugar and optional salt.

I like to eat it reallyyy cold, on its own or simply wrapped in lettuce. Because avocado is already creamy, you don’t need as much mayo as you would without it. I don’t recommend using Japanese mayo with this. Japanese mayo uses egg yolks instead of whole eggs, and has a too-strong vinegar flavour to me PLUS it has MSG. My favourite mayo brand is actually Best Foods Real Mayonnaise but I read recently that they’ve changed their recipe. Seriously, the only reason I’m using Heinz now? It’s a squeezable bottle. I buy my ketchup, mayo and mustard only if they’re in a squeezable bottle packaging. What is your favourite mayo? I might be shopping around for a new brand!

If you’re out of breakfast or brunch ideas, here, use this one! It also makes an awesome picnic food!

Mar 2 - Avocado Egg Mayo 1

Avocado Egg Mayo (budgetpantry.com)
Serves: 2
Total cost per serving: $1.05

What you need:

1 avocado
3 hard boiled eggs
1 tablespoon finely chopped yellow onion
1 tablespoon spring onions, snipped into little circles (I always find it easier to snip than chop)
1.5 tablespoons mayonnaise
1 teaspoon sugar
A pinch of salt (optional)

Steps:

Carve out the avocado flesh and mash with egg til fine.

Add mayonnaise and sugar. Do a taste test. You might need a pinch of salt depending on how salty your mayo is.

Lastly, add onions and spring onions and mix to combine. Serve as sandwich filling or with breakfast crackers.

How much I spent:

$1.20 for avocado
$0.90 for eggs
Everything else from my pantry

The post Avocado Egg Mayo appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

]]> https://www.budgetpantry.com/avocado-egg-mayonnaise/feed/ 3 Japanese Potato Salad https://www.budgetpantry.com/japanese-potato-salad/ https://www.budgetpantry.com/japanese-potato-salad/#comments Thu, 26 Sep 2013 05:00:11 +0000 https://budgetpantry.com/?p=617 I adapted this fabulous Potato Salad recipe from Just One Cookbook and am just so glad I made it for lunch today. This was the first recipe I’ve tried from Nami, and going by how quickly my family devoured this, it certainly won’t be the last! Jason has a thing for potato salad, specifically the potato salad from Pacific Coffee from HONG KONG from the outlet at The Peak 山顶. Yes, he is a bit 坚持 like that, when it comes to potato salad. Haha. I used regular mayonnaise instead of Japanese mayonnaise, reduced the mayo from 12 tablespoons to 5 (I really think we don’t need that much!), increased the amount of carrot and cucumber, added one extra potato and egg, plus added some sugar. I loved the result, and am positive you will, too! Japanese Potato Salad (budgetpantry.com) Serves: 6 Total cost per serving: $0.34 What you need: 3 russet potatoes 2 hardboiled eggs 1 small Japanese cucumber, washed and sliced into small circles. no need to peel or cook. If you wish, you can peel them in intervals to create a striped pattern, like in the picture 1 small carrot, peeled and sliced into small half-circles, then boiled til just cooked and still crunchy 3 tablespoons of mixed vegetables (You know those frozen peas, corn, carrots? Defrost them with some hot water, or you can use just corn kernels) Black pepper Half teaspoon salt 5 tablespoons mayonnaise 1-2 teaspoons sugar, to taste Steps: Peel and cut potatoes into 1-inch pieces. Fill a pot with enough water to cover all the potatoes, and boil til potatoes are soft, about 15 minutes. Insert a fork to test. At the same time, place two eggs in a separate pot and fill with water. Add some salt (so that it peels easier) and bring to boil. Cook for 15 minutes from the time the water started boiling. If you can, use eggs that you’ve bought for some time (4-5 days) as fresh eggs are a nightmare to peel. When 15 minutes are up, quickly transfer to a bowl and fill with tap water. Peel immediately and slice them up. No need to mash yet. We’ll mash them all together later. When potatoes are done, pour away all the water and put the pot back on the stove on medium heat to evaporate away the rest of the moisture, about 30 seconds. Be careful not to burn the pot. Mash the potatoes (I used a whisk) in a large bowl. Leave some chunks for bite. Add the salt, mixed vegetables, cooked carrots, cucumber, mayonnaise and black pepper, and mix well. Add the sliced egg and mash them up in the same bowl. Don’t mash them too fine. Add the sugar and mix everything together. Chill in the fridge til ready to serve. I put it in the freezer and it was cold and nice in less than half the time! How much I spent: $0.90 for potatoes $0.20 for Japanese cucumber $0.30 for carrot $0.60 for eggs Everything else from my pantry I don’t know if being on detox has anything to do with this, but this is the most delicious potato salad I’ve ever had. Yes, I cheated a bit on this round of detox because when you cook, you gotta taste. It’s not an excuse.. it’s a fact of life! I had a small bite of this potato salad and they’re so good, I am quite positive I can finish the entire bowl on my own! If you’re feeling fancy, add some freshly fried bacon for an even better version of the best potato salad you’ll ever have, promise!

The post Japanese Potato Salad appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

]]> Sept 30- Japanese Potato Salad

I adapted this fabulous Potato Salad recipe from Just One Cookbook and am just so glad I made it for lunch today. This was the first recipe I’ve tried from Nami, and going by how quickly my family devoured this, it certainly won’t be the last!

Jason has a thing for potato salad, specifically the potato salad from Pacific Coffee from HONG KONG from the outlet at The Peak 山顶. Yes, he is a bit 坚持 like that, when it comes to potato salad. Haha.

I used regular mayonnaise instead of Japanese mayonnaise, reduced the mayo from 12 tablespoons to 5 (I really think we don’t need that much!), increased the amount of carrot and cucumber, added one extra potato and egg, plus added some sugar. I loved the result, and am positive you will, too!

Japanese Potato Salad (budgetpantry.com)
Serves: 6
Total cost per serving: $0.34

What you need:

3 russet potatoes
2 hardboiled eggs
1 small Japanese cucumber, washed and sliced into small circles. no need to peel or cook. If you wish, you can peel them in intervals to create a striped pattern, like in the picture
1 small carrot, peeled and sliced into small half-circles, then boiled til just cooked and still crunchy
3 tablespoons of mixed vegetables (You know those frozen peas, corn, carrots? Defrost them with some hot water, or you can use just corn kernels)
Black pepper
Half teaspoon salt
5 tablespoons mayonnaise
1-2 teaspoons sugar, to taste

Steps:

Peel and cut potatoes into 1-inch pieces. Fill a pot with enough water to cover all the potatoes, and boil til potatoes are soft, about 15 minutes. Insert a fork to test.

At the same time, place two eggs in a separate pot and fill with water. Add some salt (so that it peels easier) and bring to boil. Cook for 15 minutes from the time the water started boiling. If you can, use eggs that you’ve bought for some time (4-5 days) as fresh eggs are a nightmare to peel. When 15 minutes are up, quickly transfer to a bowl and fill with tap water. Peel immediately and slice them up. No need to mash yet. We’ll mash them all together later.

When potatoes are done, pour away all the water and put the pot back on the stove on medium heat to evaporate away the rest of the moisture, about 30 seconds. Be careful not to burn the pot.

Mash the potatoes (I used a whisk) in a large bowl. Leave some chunks for bite. Add the salt, mixed vegetables, cooked carrots, cucumber, mayonnaise and black pepper, and mix well.

Add the sliced egg and mash them up in the same bowl. Don’t mash them too fine. Add the sugar and mix everything together.

Chill in the fridge til ready to serve. I put it in the freezer and it was cold and nice in less than half the time!

How much I spent:

$0.90 for potatoes
$0.20 for Japanese cucumber
$0.30 for carrot
$0.60 for eggs
Everything else from my pantry

I don’t know if being on detox has anything to do with this, but this is the most delicious potato salad I’ve ever had. Yes, I cheated a bit on this round of detox because when you cook, you gotta taste. It’s not an excuse.. it’s a fact of life! I had a small bite of this potato salad and they’re so good, I am quite positive I can finish the entire bowl on my own! If you’re feeling fancy, add some freshly fried bacon for an even better version of the best potato salad you’ll ever have, promise!Sept 30- Japanese Potato Salad

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