I LOVE Trader Joe’s and their packaged egg white salad, however, it’s a bit pricey, so decided to make a version of my own today. You can really tailor this to suit your own taste by using various herbs, seasonings and veggies, but I think this recipe has some really great flavor (in my humble opinion).
4 large hardboiled eggs, finely chopped
1 tbsp. celery, fined diced
1 tbsp. light mayo or Greek yogurt
1/2 tbsp. apple cider vinegar
1 tsp. ground turmeric
1/2 tsp. Dijon mustard
1/2 tsp. ground dill weed
1/4 tsp. ground mustard
1/4 tsp. chives
1/4 tsp. black pepper
1/8 tsp. kosher salt
Put enough water in a medium pot to cover eggs.
Bring to a boil, cover pot and shut off heat. Keep eggs in pot for 20 minutes.
Discard hot water, then run under cold water and peel the eggs, tossing out the yolks.
Chop finely with fork (and knife, if needed).
In a bowl, combine the remaining ingredients and mix well.
I bought a jar of honey roasted peanuts about a month or so ago with the intention of eating most of them, but also wanted to use them to crust either a piece of fish or chicken. With just a couple of handfuls left, I figured I better use them in a recipe before I ate the rest. This recipe is not only delicious, but is easy and quick to prepare. Oh, and the honey mustard sauce is a copycat of Outback’s!
2 thin chicken breasts
4 tbsp. honey roasted peanuts, finely chopped
2 tbsp. panko bread crumbs
1 tsp. mayonnaise
1 tsp. Dijon mustard
Ingredients (Honey Mustard Sauce)
2 tbsp. Grey Poupon Dijon mustard
2 tbsp. honey
1 tbsp. mayonnaise (I use light)
Preheat oven to 375°F.
Spray a shallow baking dish with non-stick cooking spray.
Combine the ingredients for honey mustard sauce, mix well and refrigerate until ready to use.
Crush/chop peanuts using a mortar & pestle or in a food processor so the pieces are around the same size of the panko.
Pour the chopped peanuts into a shallow bowl and add the panko.
In a small bowl, mix together the teaspoon of mayo and teaspoon of Dijon until well combined.
Put chicken in baking dish, season with a little salt and pepper, and spread the Dijon/mayo evenly over both chicken breasts.