About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

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Comments

  1. ethel says

    Your recipes sound delicious. Is there any way you could include carb counts? Diabetics would find that most helpful.

    Love your blog!

  2. Alexis says

    I never really understand recipes such as this one. It calls for eggs, eggwhites. Hmm, why not just say a dozen eggs, either way it comes out to mean the same thing. Just my opinion!!

    • Tori Avey says

      Because, Alexis, if I said a dozen whole eggs it wouldn’t be accurate. I have omitted six of the yolks, thus leaving 6 whole eggs and six eggs without their yolks.

  3. Barbara says

    5 stars
    Fabulous! Best egg salad I have ever made! Great for Weight Watchers too. I halved the recipe and it made enough for five servings. On a thin bagel…perfect!

  4. Rabbi Marcia says

    What I meant by a dough cutter was a PASTRY dough cutter. To a professional, a dough cutter is used to cut bread dough into smaller pieces.

    Hope this helps.

    • Tori Avey says

      I understood what you meant. 🙂 I use my pastry cutter for things other than pastry, too… it’s great for slicing up tender things in a hurry, like bananas.

  5. Rabbi Marcia Minsky says

    5 stars
    Kristi Fivek Davis said that she uses a potatoe masher. Have you tried a dough cutter.
    I’ve been using one for years, and it works beautifully. The eggs come out uniformly, and not as big as Tori’s.
    Another thing that I’ve found. Instead of a diced dill pickle, try using dill pickle realish. Amazing! It’s also great in tuna salad.

  6. Susan says

    The brown colored spices in the photo seem like more than a dash of salt and pepper. Is there any other secret ingredient?

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