Entomophagy Recipes: Egg Salad with Buffalo Worms
Oct. 20, 2019
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The combination of the creamy egg salad and the crunchy worms that taste a bit like bacon works very well together.
Recipe contributed by THE BUG LADY
Total: 15 mins; Serves 4
- 4 eggs; hard-boiled and roughly chopped
- 2 egg yolks
- 1 teaspoon dijon mustard
- 1 finely chopped clove of garlic
- 2 dl (3/4 cup) of neutral tasting vegetable oil
- 1½ dl freeze dried buffalo worms
- ½ teaspoon salt
- ½ teaspoon curry powder
- ½ dl (3 1/2 tablespoons) boiling water
- 12 slices hearty bread, such as rye
- 12 leaves leafy lettuce, such as iceberg, green leaf, or romaine
- Fresh dill, to taste (optional)
1. Preheat an oven to 350°F/175°C. Mix boiling water, salt, curry and buffalo worms in a bowl and leave to soak. Line a baking sheet with parchment or wax paper. When the buffalo worms have absorbed all the water, spread them on the baking paper and and bake in oven for 10 minutes, until they are completely crisp.
2. Hard boil 4 eggs, if you haven't already, then remove the shells and coarsely chop the eggs; set side. In a medium mixing bowl whisk egg yolks, garlic, mustard and salt for a full minute. Gradually add oil, continuing to whip constantly. This will make a fresh mayonnaise. Add in the coarsely chopped hard-boiled eggs, adjusting the mayo-to-egg ratio to your taste.
3. Spread egg salad on rye bread with a lettuce leaf. Generously garnish buffalo worms, and a little dill, if desired. Serve immediately.
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This entomophagy recipe is included in Bugs for Beginners, a cookbook which teaches Westerners how to prepare edible insects and safely eat a bug. Text may include affiliate links
I'm Mic. I love reading about, writing about, thinking about, photographing, and especially eating, food. Especially bug food. Enough talk, let's eat!