Summer Seafood Egg Salad

During the sweltering Florida summers, fresh Salads tend to increase to main course status in our kitchen.  The summer heat in combination with our two person family transition affords me dinner menu independence! No more worries about the amount of food, family schedules, or who’s bring a friend home for dinner.

 “It’s just us honey and it’s sooo hot. I’ll whip up a few crazy delicious salads and serve up smorgasbord salad plates. It’ll be fun, what do think?” The response, a heartfelt smile and nod followed by, “Whatever you say dear.” Therefore, salad it shall be!

Cliantro Seafood Egg Salad

Summer Seafood Egg Salad

  • 8 ozs Surimi Seafood
  • 6 large Eggs, hard boiled
  • 1/4 cup Kraft Cracked Black Pepper Mayo with Olive Oil
  • 1 Tbsp Light Sour Cream
  • 1/2 - 1 tsp Spicy Brown Deli Mustard
  • dash Red Wine Vinegar
  • 1 -2Tbsp 2% Milk
  • 1/4 cup (approx) Fresh Cilantro Leaves, torn or coarse chopped
Cooking Directions
  1. Coarse chop and combine the hard boiled eggs and Sumiri seafood. I like to use a stainless steel bowl for chilling purposes.
  2. In a seperate bowl combine the mayo, sour cream, and 1/2 teaspoon of mustard. Mix well.
  3. Add the vinegar, mix well, and taste. Add the remaining mustard if desired.
  4. Add the milk a little at a time to thin the dressing.
  5. Fold the dressing into the egg seafood mix. Blend well.
  6. Blend in the fresh cilantro and refrigerate until well chilled.
  7. Serve on a bed of lettuce garnished with tomatoes and/or your favorite salad vegetables

A dominant seafood flavor amid classic egg salad epitomizes summer comfort. The absence of bread adds a depth of freshness. Despite the mayo-based dressing, the salad has a nice fluffiness. Kraft’s new Cracked Black Pepper mayo combined with the fresh cilantro is a dynamic combination. The dash of vinegar along with deli style mustard added the perfect zing! We consumed the bowl in one sitting. Yes, it was that enjoyable!

While I must admit Surimi Seafood aka Crab Delight doesn’t replicate the amazing flavor of fresh crab, it does deliver a tasty seafood flavor. It costs much less than crab or lobster, being an affordable alternative for us. Evidently, boatloads of others are of the same opinion according to Louis Kemp.
Surimi Facts from Louis Kemp
  •  Surimi is real seafood made with Alaska Pollock &/or Pacific Whiting and flavored with crab or lobster. 
  •  The Japanese discovered that if fresh fish was cleaned, minced, washed and cooked, the resulting product could be stored conveniently and consumed later. 
  • Asian Surimi food artists have developed literally hundreds of uses for this versatile seafood component. 
  • Seven years after its introduction in 1976, Surimi consumption in North America had grown to an impressive 6 million pounds annually. 
  • Naturally low in fat, cholesterol and calories, Surimi seafood is an excellent source of high-quality protein and a good source of Omega-3.

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