Receta Lighter Egg Salad
Onions
are native to Middle East and Asia, and have been cultivated for more than five
thousand years. Onions were highly regarded by the Egyptians. They use them as
currency to pay the workers who built the pyramids, but they also placed them
in the tombs of kings, such as Tutankhamen, so that they could carry these
gifts bestowed with spiritual significance with them to the afterlife.
Onions
have been revered throughout time not only for their culinary use, but also for
their therapeutic properties. The 6th century, onions were used as a medicine
in India. While they were popular with the ancient Greeks and Romans, they were
oftentimes dressed with seasonings since many people did not find them spicy
enough. Yet, it was their pungency that made onions popular among poor people
throughout the world that could freely use this inexpensive vegetable to add
spark to the meals. Onions were an indispensable vegetable in the cuisines of
many European countries during the Middle Ages and later even served as a classic
healthy breakfast food. Christopher Columbus brought onions to the West Indies;
their cultivation spread from there throughout the Western Hemisphere. Today
America, China, India, Russian, and Spain are among the leading producers of
onions.
Onions
have a lot of health benefits, such as cardiovascular, support the bones and
tissues that connect to the bones, anti-inflammatory benefits, and lower risk
of some cancer.
A different version of egg
salad. Full of flavor, so give it a try, you will like it.
Lighter Egg Salad
Recipe by Christine Lamb
(Christine’s Pantry), 2015
Ingredients:
6 hard-boiled eggs, peeled and
chopped
- 2 tomatoes, seeded and diced
- 1/2 cup red onion, diced
- salt and pepper to taste
- 1 tablespoon chopped parsley
- shredded lettuce
Directions:
Combine hard-boiled eggs,
tomatoes, onions, salt, pepper and parsley. Serve on a bed of shredded lettuce.
Enjoy!