Wednesday, May 9, 2012

Egg Salad for Dinner


Looking for an easy meatless summer time meal? One of our favorites is Egg Salad. Just boil 6 or 7 eggs (for two people).  I love my little electric egg cooker! After they are hard boiled, cool them in a bowl of cold water to make peeling the shells a snap.



Then chop the eggs and sprinkle them with salt and pepper. 


I like to add a little Tarragon, too.


Then place them in a bowl and add a little (1/4 cup or to taste) chopped English cucumber and minced green onions, plus just enough mayonnaise to moisten it all.  A teaspoonful of Dijon and of rice vinegar adds a little punch to the flavor.


Then gently stir it till mixed and fill some hollowed out halved Roma tomatoes.  Serve on a bed of Bibb lettuce for a delicious high-protein, yummy meal!


2 comments:

  1. Yummy! My mouth is watering already!
    What is for dinner tonight and what time. Knock knock!
    I noticed you seasoned your eggs right on top of your cutting board. Why do you do that? I thought your cutting board was already seasoned. :)

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  2. I should have explained that! I like to get the seasonings evenly all over the eggs, so I sprinkle them before throwing them into the mixing bowl. Then I wash the board well. Let me know if you make this--such simple goodness.

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