Hi friends! I hope everyone had a great 4th of July and long holiday weekend away from the office! We kept it pretty low key and went to the movies while it rained (saw the movie ‘Yesterday’ and definitely found it entertaining!), enjoyed a little boating when the sun was out and ended our evenings with bonfires and s’mores (that were made in the oven, because we still haven’t bought sticks to use over the fire. One thing at a time mkay. haha) I also made this egg salad for the third time yesterday; it’s so simple, so tasty and in the summer I tend to prefer cold lunches over hot ones especially if we’ve spent the morning outside! We like our sandwiches paired with watermelon, berries and the guilty potato chips! I love chips and have decided to stop caring if they aren’t my best option, because YUM! Also balance…I don’t eat them every day. More like every other day ya know? And when Hailey’s here she typically gets to them before me. Thanks girl 😉
Speaking of miss Hailey, she’s turning 16 next month (WHAT?) and maybe she’s hoping for some really fun gifts because she threw out so many food compliments to me this week and people enjoying the food I cook them is just about everything! It started with the Jamaican jerk chicken we had by candle light for dinner on Tuesday. I should mention it stormed that day and we lost our power 🙂 She loved the chicken, then told me her best friend loves my chicken and hopes to find it in the fridge when she comes over and THEN she told me the lemon pie with graham cracker crust I baked a couple days before was the best. Yep, she can have whatever she wants for her birthday. haha I’m kidding. She’s a picky eater though so I get overly excited when she likes new recipes I try!
The egg salad was another hit with her, because she loves deviled eggs and said that’s what it tasted like to her and she didn’t realize this is what ‘egg salad looks like’ haha The only challenging part of this recipe is perfectly boiling the eggs so they peel with ease. My best tips are to add a little salt to the water, turn the burner off after they reach a rolling boil and cover and let sit on the still hot burner for 10 minutes and mostly hope for the best! Once the hard boiled eggs are chilled, peeled and chopped you just add every other ingredient to the bowl and stir to mix! It’s Summer, remember? We’re busy and don’t have time for lots of steps and multiple dishes!
Ingredient breakdown is as follows!
- Eggs – Vital Farms are hands down my favorite eggs and let me just say I never thought I’d have a ‘favorite egg’. My brother in law and his girlfriend (who live just across the street) also got chickens for the farm this year so needless to say I do look forward to fresh eggs in the future! Until then, Vital Farms 🙂
- Mayonnaise – We don’t have a brand preference here. We just like buying real mayonnaise, no miracle whip with less good fats and added sugar.
- Capers – Found with the olives at the store if you don’t usually buy these!
- Extra Virgin Olive Oil – Highly recommend finding a local olive oil shop to get the best quality; it makes a difference! Note to self – do this more.
- Dijon Mustard
- Lemon juice – Fresh squeezed, please!
- Turmeric – Love the addition of this anti-inflammatory spice!
- Sea Salt
- Fresh Dill – which I also love to use in my side salads!
- Fresh Chives
And for making the sandwiches, we used…
- Whole Wheat Bread – I am a stickler about this one and very rarely buy white bread
- Lettuce – my favorites for this are boston or butter lettuce, so good!
- Purple Cabbage – must have crunchy texture!
Clearly, there are plenty of combinations so please top by preference! Spinach, micro greens, sprouts, radishes and avocado would all be delicious choices too! Using romaine lettuce to make ‘egg salad boats’ is a great option is gluten free is your jam or your required diet!
And now…it’s time to get this house cleaned so we can do something fun this afternoon to wrap up the holiday weekend. There’s an antique shop I’ve been wanting to visit just in town so maybe I can talk Hailey into checking it out with me since she’s into all things vintage lately! Allen on the other hand likely won’t be as easy to convince… 🙂
Happy Sunday, y’all!!
The perfect cold lunch for hot summer days!
- 1/4 cup mayonnaise*
- 1 tsp olive oil
- 2 tsp dijon mustard
- 1 tsp capers
- 1 tsp fresh lemon juice
- 1 clove garlic minced
- 1/4 tsp turmeric
- 1/4 tsp sea salt
- black pepper to taste
- 2 Tbsp fresh dill chopped
- 2 Tbsp fresh chives chopped
- 6 hard boiled eggs*
To ensure even coating and distribution of flavor, start by whisking the mayo, olive oil, mustard, capers, lemon juice, garlic, turmeric, salt and pepper in a mixing bowl.
Add in chopped eggs and gently stir to mix them into the sauce. Stir in the dill and chives and chill until ready to serve.
Assemble sandwiches with desired toppings or create lettuce boats using whole romaine leaves. Enjoy!
*The original recipe from Love&Lemons also suggests using vegan mayonnaise and tofu in place of eggs if you're looking to make the recipe vegan!
**She also includes celery seed (just a few pinches) which I haven't tried, but believe that it adds a nice depth of flavor like she mentions 🙂
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