Preserved Lemon Egg Salad With A Hint Of Sumac

Inspired by Lorraine I made preserved lemon egg salad. This is a bit of an exotic twist on the classic. Eggs are a great addition to your diet as they contain Vitamin D, B6 and B12 as well as copper, iron, selenium and zinc.

Preserved Lemon Egg Salad With A Hint Of Sumac
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It feels like an age ago that I blogged about my vitamin regime. The last thing I added back was my multivitamin. I have done some research into what I should be taking and I am sort of doing OK. For a woman of my age I should supplement with Vitamins A, C, D, E and K as well as B6 and B12. I should also be taking Thiamin, Riboflavin, Folate, Niacin, Choline, Pantothenic Acid and Biotin. As far as minerals are concerned, the list is just as long. I should be taking Calcium, Chloride, Chromium, Copper, Fluoride, Iodine, Iron, Magnesium, Manganese, Molybdenum, Phosphorus, Potassium, Selenium, Sodium and Zinc. My current supplement does not contain two of the vitamins, and six of the minerals. It does however contain Inositol and Nicotinamide which are not on my list.

Today’s inspirational recipe from Lavender and Lime ♥ Preserved Lemon Egg Salad ♥ #LavenderAndLime Click To Tweet

As I take Chromium as a separate supplement I am not sure it is worth looking for a new multivitamin. It would entail a lot of list checking for sure if I were to change. And the tablet I currently take works for me. It does what I need it to do. However, nothing so far has fixed my finger. The pain is there, under the surface. And only bothers me when I tweak it doing something like tying my shoelaces. Hopefully with time it will get better as I am not sure what else to do. Do you have any suggestions?

Preserved Lemon Egg Salad
Preserved Lemon Egg Salad

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5 from 1 vote

Preserved Lemon Egg Salad

This adds an exotic twist to an ordinary salad
Recipe Category: Salad
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

  • 3 eggs, hardboiled, peeled and finely chopped
  • 60 mls mayonnaise
  • 2.5 mls sumac
  • 10 g flat leaf parsley, finely chopped
  • 1/2 preserved lemon, finely chopped
  • salt and freshly ground black pepper to season

Instructions

  • Place the eggs, mayonnaise and sumac into a bowl and mix to combine
  • Add the parsley and preserved lemon and gently mix
  • Season to taste and serve when ready
Inspiration published on Lavender and Lime May 22:

 

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15 thoughts on “Preserved Lemon Egg Salad With A Hint Of Sumac

  1. Preserved lemons do add a nice tasty boost to a lot of dishes. I’ve been meaning to make some, which I would use in Moroccan flavored dishes, but I haven’t organized myself to do it.

    be well… mae at maefood.blogspot.com

  2. I’m guessing there’s no multivitamin that would contain everything you are looking for…

  3. I just made preserved lemons recently and I’m excited to use some! I’ve bought them jarred before and they were awful. Maybe they were old. Great recipe!

  4. For my hip I’m taking D, Magnesium citrate and K and my hip still hurts too. There are many, many things I’ve tried and abandoned. Tart cherry juice actually seems to help though. I made preserved lemon a number of years back and didn’t find enough to do with it (I think I made way too much). But this is a great idea!

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