The idea started out as deviled eggs. But I put too much mayo in the filing and it turned the consistency runny. I decided to convert it into an egg salad. Let me tell you how good this was on Thor-made Whole Wheat Bread. A couple slices of tomato and summertime lunch was complete.
Egg Salad
6 large eggs
6 tablespoons mayonnaise
1 tablespoon brown rice vinegar
1 clove garlic
1/2 teaspoon sugar
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
Put the eggs in a saucepan and add cold water to cover. Bring to a boil, remove from the heat, cover and let stand for 15 minutes. Drain and peel the eggs. Let cool.
Cut the eggs in half lengthwise and carefully remove the yolks and place in Vita-mix container, reserving the whites. Add all the remaining ingredients. With the machine set on variable #1, increase to #5 and blend thoroughly, about 30 seconds. Add reserved egg whites, run for 10 seconds on #1.
Sandwich with sliced tomato between two slices of whole wheat bread (preferably made with the Vita-mix).
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