Hummus & Egg Salad

There really are few things I dislike when it comes to food.  Oddly enough, two of the things I dislike the least are both popular condiments. So I will just come out and say it, I am repulsed by mayonnaise and ketchup.  My Big Mac’s are eaten dry and I can’t stand the sight of egg salad.

Oh and speaking of egg salad, well it’s not just the mayo.  I can’t stand hard-boiled eggs either, or so I thought until recently.

The other day, however, I came across Caitlin’s simple, fresh salad that included, of all things, a hard-boiled egg.  I closed the page and thought nothing of it, except when the next day I started thinking about that egg.  It was perfect, white on the outside with a deep yellow circle in the middle. I had to have one.

But how? An egg salad sandwich, perhaps?

Cue the hummus.

One of my favorite things about not liking mayonnaise (besides the look on people’s faces when they hear such blasphemy) is coming up with different substitutions for common mayo laden dishes.  This was a perfect opportunity to do that again.

The hummus in this egg salad lends the perfect creaminess while green onions add a mild crunch.  And here’s the proof, upon tasting, a skeptical, mayo loving friend mumbled under their breath “This is better than the original”.   Turning doubters into believers everyday my friends.

So what foods can’t you stand?

Hummus Egg Salad Sandwich

Printable Version

(makes 2 sandwiches)

2 hard-boiled eggs*

¾ cup diced cherry tomatoes (or any tomato you have on hand)

¼ cup sliced green onion (both the white & green parts – don’t discriminate!)

2 tsp. hummus

¼ tsp. salt

½ tsp. pepper


Hot sauce (optional)

4 slices whole wheat bread, toasted

1 cup spinach

To make egg salad:

Take cooled hard-boiled eggs and slice lengthwise down the center.  Holding the two sides together, slice three times in the opposite direction so the egg is cut into cubes.

Add egg, tomato & onion together in a medium bowl.  Season with half of the salt and pepper plus a sprinkle of paprika.  Mix in hummus.  Stir in remaining salt, pepper and hot sauce if using.

Let sit 5 minutes while the bread toasts.

To make the sandwich:

For each sandwich, add ½ cup spinach to the bottom slice before layering on the egg salad.

* Don’t know how to make hard-boiled eggs?  Yea – neither did I.

It’s simple, for 2 eggs just fill a small saucepan three quarters full (enough so the eggs are covered), add a pinch of salt and bring to a slow rolling bowl.  Add in the eggs – without breaking them of course – and let cook for 13 – 15 minutes.  Remove and cool before peeling.


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