Egg Salad Sandwich with Crispy Leeks

January has been all kinds of crazy. My bank account got hacked, I realized my passport was expired 6 weeks before leaving the country, my dentist gave me sad news….and other, bigger, things that I’m keeping to myself. I don’t have triskaidekaphobia, but I’m starting to think I should, because 2013 pretty much hates me.

Egg Salad with Crispy Leeks

I’ve written about the importance of good friends before, but you never really realize how lucky you are until you need to call on them for support when life gets real. In one of my crazy lady moments, I called a friend crying and babbling about the goings on in my life, and she raced over with a bag of gummies, mini brownies, and Reese’s peanut butter cups. My other friend has been listening to me (not crying, I’m cool now) on the phone almost every night with offers of sleep overs and girlie movies. These two ladies know me, and when times are tough they have my back. I honestly couldn’t be happier.

Egg Salad with Crispy Leeks

Because of the wildness in my life, I’ve decided to give you something easy today. This is one of the best meals I’ve had all month. I love a good egg salad, I love the blog A Thought For Food, and I need things to be simple, so enjoy this magic piece of awesomeness. It’s the leeks that make it taste like heaven!

Egg Salad with Crispy Leeks

Egg Salad Sandwich with Crispy Leeks
Recipe taken from A Thought For Food
Serves 2

4 eggs
1 tsp fresh dill, chopped
1 shallot, minced
1 tbsp olive oil
1 tsp Dijon mustard
salt and pepper, to taste
1/2 fresh leek, green parts only, washed and sliced
1 tbsp butter
Slices of multigrain or whole wheat bread (I used a baguette)

Place the eggs in a pot and cover with cold tap water, until there is about an inch over the eggs. Set burner to high and bring the water to a rolling boil. Once it reaches that point, you can reduce the heat to low-medium. Cook for an additional 10 minutes. Once cooked, immediately remove from heat and run cold water over them, or immerse in an ice bath until completely cooled.

Peel the eggs and place in a medium-sized bowl. Begin mashing the eggs until the salad is fairly chunky. Add in the dill, olive oil, mustard, and shallot, and continue mashing until it reaches your desired consistency. Set bowl aside and begin working on the leeks.

In a pan, add the butter and set the burner to medium high heat. Once the butter has melted, add the leek greens and cook for 5-7 minutes, until browned.

To assemble an open-face sandwich: take one slice of bread and spoon half of the egg salad on top. Spread evenly across and then top with some of the crispy leeks. Repeat with other slices of bread.

Huevos Rancheros Wraps

I have to tell you about this woman that lives on the first floor of my building. You see, I haven’t actually met her, but I HAVE met some of her cats. Well, kind of.

My parking space is just outside of this woman’s apartment and pretty much every day I can see a kitty sleeping in the window – it’s always such a pleasant surprise. Today I saw cat number 7. I am not kidding.

SEVEN cats! First I saw a short haired black kitty, then a long haired black kitty, then 4 more and then today I saw lucky cat number seven. A white fluffy kitty was sitting in the window. Is this allowed?? Who knew crazy cat women actually existed?? I’m here to tell you that they do. And am unsure if I need to call the pet shelter…but that’s another matter. On to these wraps!!

To begin, heat butter over medium high heat. Add eggs and fry until cooked through (I scrambled mine).


Heat the tortillas in a frying pan.

Layer the black beans on the warm tortilla.

Add fried eggs and cheese.

Top it off with cheese, salsa, slices of avocado and cilantro. Be careful to leave room so you can wrap up your tortilla!


Huevos Rancheros Wraps
Recipe taken from Eat Live Run
Serves 4

4 large whole grain tortillas
8 eggs
1 avocado
1 15-oz can black beans, drained and rinsed
1 bunch cilantro, minced
Vegetable oil to fry eggs

Heat oil or butter over medium high heat. Add eggs and fry until cooked through (you can either scramble or keep the yolks whole).

Heat the tortillas, then layer black beans, fried eggs, salsa, slices of avocado and cilantro in each. Be careful to leave room so you can wrap up your tortilla!

To make a closed end wrap (like mine), fold both the right and the left edges over the filling and roll from the bottom. Then cut the wrap in half with a sharp knife and enjoy!

Deviled Eggs

Who likes deviled eggs? Well, if you don’t, I surely do. Like a lot.

I usually blog about sweets, but not today. Nope, nope, nope. Today I’m sharing my scrumptious deviled egg recipe with you. I’m doing this because I wanted to share some different “snack-type” posts simply because I’m ALWAYS looking for a quick snack. And even though sweets are the perfect go-to, sometimes I like a change.

Another great thing about deviled eggs is their beauty. Beautiful eggs? Heck yeah! Just look at ’em.

So here’s my recipe. I dare you to eat just one.

6 large eggs
1 tbsp mayonaise
1/2 tsp mustard (I used Heinz brand)
1 green onion (without white part)
Dash of salt and pepper, and a sprinkle of paprika (for garnish)

1. Boil the eggs for 15 minutes and transfer to bowl filled with cool water to cool the outside of the shells. Peel the shells off.
2. Cut the eggs in half, and scoop out the hard yolk into a bowl. Place the egg whites aside on a pretty tray.

3. Mash the egg yolk with the mayonnaise, mustard, green onion, salt and pepper.

4. Fit a pastry bag (or zippered bag with a hole cut in one corner) with a large star tip. Fill the bag with the yolk mixture. Pipe the whites with the yolk mixture, mounding the filling approximately 1/2 inch above the edge of the whites.

5. Garnish your awesome tray and enjoy!