Eggless Egg Salad

On our last day in Cleveland a few weeks ago, we had lunch at our hotel before walking down to the Rock ‘N Roll Hall of Fame. My steak salad included hearts of palm which struck me as texture-wise as similar to hard-boiled eggs.

BINGO!

I really do miss eggs. Runny eggs for breakfast, over leftovers, or in soup/stews. Hard boiled eggs for salads, sandwiches, and snacks. Raw eggs to add to batter for baking. I’m making it through, but I think anyone who had to give up eggs will agree with me about missing them.

The hearts of palm went quickly from idea to plate. That’s how much I miss eggs.

My first round topped a salad. The second round was wrapped up in lettuce after my tester said one of her people was curious about it as a lettuce cup. My grocer didn’t have endive to do a nice little cup, so I used Boston lettuce instead and made a wrap. Just as good.

My recommendation to you, if you make this, make sure you have diced avocado and toasted pumpkin seeds to go with it. The diced avocado gives it the creaminess that hard-boiled egg yolks would. The toasted pumpkin seeds give it the meatiness. I use ground mustard because I cannot have prepared mustard. If you use prepared mustard in its place, it will have a much different taste. 

Eggless Egg Salad – serves 2-4

2 14 ounce cans hearts of palm, diced (it’s easier to get the long stalks to dice rather than the chunks)

1 avocado, halved

2 teaspoons ground mustard

2 tablespoons hemp seeds

1/2 cup raw pumpkin seeds

1 tablespoon raw local honey (or your sweetener of choice)

1/2 teaspoon turmeric

salt to taste

squeeze of lemon juice

pinch of ground coriander and ground cardamom

olive oil

Heat a small pan over medium heat. Add pumpkin seeds and toast until fragrant. Set aside. Place diced hearts of palm in a small mixing bowl. In a blender or food processor add half the avocado in large pieces, ground mustard, hemp seeds, 2 tablespoons of the toasted pumpkin seeds, raw honey, turmeric, salt, lemon juice, ground coriander, ground cardamom, and a little olive oil. Start your blender or food processor and remove the center piece of the lid or push through. Drizzle olive oil in until you have your desired consistency.  Pour over the hearts of palm and mix well. Refrigerate if you want to serve it cold. Serve over lettuce leaves, on a salad, or between two slices of allergy-free bread. Garnish with the remaining half of avocado and toasted pumpkin seeds.

If you want to serve it on the same salad I did in the first picture you’ll need: 2 romaine hearts, chopped; 1 cucumber, de-seeded, quartered, sliced; 5 radishes, halved, sliced, and one cup shredded carrot.

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