Another Egg Salad Recipe…

Unique and Special
Happy Mother’s Day to everyone who not only is a mother (or has a bunt in the oven) but who has a mother or even hopes to become one! I am blessed to have 2 wonderful mothers, a mom and a step-mom and life couldn’t be better!!! 
I also wanted to share a simple, yet delicious egg salad recipe made with greek yogurt instead of only mayo. 
One thing I have really enjoyed about Greece is that almost everyone has chickens, and they aren’t the annoying roosters that wake you up at 4am either. They are just simple chickens that peck at the ground all day and lay you fresh eggs to enjoy! When we were back on the main land with the in-laws, I snapped a couple of pictures of the family chickens, and V’s mom sent us back with a sack full of fresh hard boiled eggs. What else can you do with so many eggs, make egg salad right?! 
Just knowing that the eggs come from clean, well taken care of free roaming chickens eating grass and grain is also very reassuring as well. Even here on the island you can find other fresh eggs for sale in bakeries, mini shops, and even the supermarket sometimes too. There is a big difference in how they look – the yolks are a darker, richer yellow, and the taste is somehow more delicious too! 
Now, it probably isn’t so healthy to eat egg salad sandwiches everyday, but if you find yourself with a dozen eggs and are worried about cholesterol, try using just the egg whites and maybe only one yolk! Feel free to change the recipe to fit your personal preferences, and maybe just try something new for a change – the greek yogurt is something I tried once and will continue to use forever, it gives the salad such a light and creamy texture! 
Egg Salad Recipe: Serves 4-6

Printable Recipe
8 Large Fresh Eggs, boiled
1/3 cup greek yogurt (regular or low-fat)
1 T. mayo
1-2 tsp. mustard (or more) 
1/8 – 1/4 cup chopped green/purple onion, optional (for the husband) 
1 T. fresh dill or 1 tsp. dry dill
3/4 tsp. salt
1/2 tsp. pepper
dash of cayenne, optional
Juice of half a small lemon

Chop or lightly process the boiled eggs and add to a medium bowl. Add all the remaining ingredients and gently fold together until blended well. Let chill in the fridge for half an hour or serve immediately on bread, pita, croissant, or even inside a tomato or on a bed of lettuce!

Now that it is Spring and the weather is quite perfect, it would be ideal for a picnic lunch! 
Wherever you are and whatever you are eating today, I hope that you are enjoying life to the fullest! There is always something to be thankful for, something I wish I could remember when down in the dumps! 
Besides, “Faith is the substance of things hoped for, the evidence of things not seen.” Right?

Hebrews 11:1 


One thought on “Another Egg Salad Recipe…

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