This just in: I’m now a member of Tasty Kitchen! I’m pretty sure that finding/creating/posting recipes just filled the 2am-3am time slot of my schedule.
I’m not sure how this happened, but somehow the first recipe I added was for…egg salad.
Nothing says fall like egg salad, right?
Well..nothing says “I can’t finish a dozen eggs before they expire” like egg salad. Which is why on Sunday, I hard-boiled a handful of eggs that had seen better days and whipped up this salad:
(Don’t be alarmed at the quality and clarity of the above…I know you’re used to seeing sub-par cell phone photos these days, so please avert your eyes from the screen and adjust as necessary.)
Here’s the ingredient list:
- 4 Hard Boiled Eggs
- ¼ Large Red Onion, Diced
- 1 Large Kale Leaf, Chopped
- 2 Tablespoons Plain Greek Yogurt
- 1 Tablespoon Whole Grain Dijon Mustard
- 1 dash Salt And Pepper
And here’s what you need to do to make the magic happen:
This really couldn’t be easier. Actually, if hard-boiled eggs didn’t resist the peeling process so stubbornly, it would be a lot easier.
Start by hard-boiling eggs using your favorite method. Once they have boiled and cooled, peel (and lament) and roughly chop the eggs. In a mixing bowl, add the diced red onion, chopped kale leaf, plain Greek yogurt, whole grain Dijon mustard, and salt and pepper to taste. Mix well.
(Side note: you can also invite chia seeds to the party. They’re jam packed with nutritional goodness and add a nice thickness to the salad. About 1/2 Tbsp works well here.)
And bam, a lunch is born. Store in a tupperware container in the fridge for as long as you feel is safe (which, if I’m the judge, is whenever I finish it).
(You can also find this recipe here, at Tasty Kitchen!)