I have eaten my fair share of egg salad over the years, most of it completely forgettable. What makes this dish different?
It tastes like deviled eggs.
I LOVE deviled eggs and so do my guys. Between the tangy Dijon dressing and the sweet crunch of the red pepper I am taken back to my mothers summer table filled with cold fried chicken and deviled eggs. The recipe only contains 4 teaspoons of mayo so the fat content is considerably lower than traditional egg salad. Bonus!
Miss Ellie...You rock sista friend!
Celebrate the Feast!
Mary
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Egg Salad
recipe adapted from Ellie Krieger's
L.O.V.E. Wrap Sandwich (Lettuce, Onion, Vegetable, Egg Salad)
Ingredients:
8 hard boiled eggs
4 teaspoons mayonnaise
1 teaspoon Dijon mustard
2 tablespoons fresh chives, finely chopped
Salt and pepper
4 pieces whole-wheat bread
1 red bell pepper, finely chopped
1/2 red onion, finely chopped
8 leaves romaine lettuce (or fresh spinach)
Directions:
Dice 4 whole eggs and 4 egg whites and put into a small bowl. Add the mayonnaise and mustard and stir with a fork, mashing somewhat for desired consistency. Stir in chives, peppers, onion and season with salt and pepper. Place bread on a plate and spread the egg salad in the middle. Top with the slices and the lettuce or spinach.
Enjoy!
2 comments:
I like to use 1/2 the mayo required and substitute plain yogurt instead. It adds a slight tang that is very welcomed.
Thanks for the recipe, it sounds wonderful.
Great idea Melissa! Love the plain yogurt idea! I could do that with so many recipes!
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