I was 27 years old the first time I tried egg salad. Brian and I were at the Masters Golf Tournament in Augusta, Georgia and I was starving. As usual. If my memory serves me correctly, I scarfed down two egg salad sandwiches to Brian’s dismay…which turned to flat out astonishment the next day when I learned I was pregnant with James.
I don’t know if it was the pregnancy or if I’m just destined, but I really do love egg salad. ESPECIALLY this recipe by Haylie Duff. She uses fat-free Greek Yogurt instead of mayonnaise, a squeeze of lemon and omits the raw onion all together. The recipe is below, but you really should invest in your own copy of this wonderful cookbook, The Real Girl’s Kitchen.
6 Hard-Boiled Eggs
1 stalk celery, thinly sliced
6 Chive stems, chopped
1 TBS fat-free Greek Yogurt
tiny squeeze Lemon juice
1 tsp Capers
Pinch of Paprika
Pinch of Sea Salt
Pinch of Black Pepper
Crostini (sliced and toasted sourdough or French baguette
Chopped Dill for garnish
1. Slice the eggs into rings and set aside half.
2. Mash the other half gently with a fork. (not too much)
3. Combine all eggs in a mixing bowl and add remaining ingredients. Stir gently until well combined.
4. Arrange on the crostini and garnish with Paprika and Dill.
-ciao for now-
photo credit: Patrizia Montanari