Monday, June 25, 2012

Egg Salad



Husband-Tested Recipe from the Kitchen of Alice Wootton
Serves 2

We are so fortunate to have access to local eggs.  Here’s one way I make use of them for Meatless Monday. I like this served over lettuce.  My husband likes it in a wrap using whole-wheat lavash.  We really enjoy all the crunchy additions to this salad.  You can get local eggs at Lost River Market & Deli and at the Orange County HomeGrown Farmers Markets.  

5 hard-boiled eggs
3 stalks celery, chopped
2 scallions, chopped
2 carrots, chopped
6 drops of hot sauce (I use Local Folks.)
1 Tablespoon fresh lemon juice
2 Tablespoons capers, chopped
1 dollop mayonnaise (I use Hellman’s. Just enough to lightly coat the salad, but not to make it gloppy.)
6-8 fresh basil leaves, chopped (Optional, but this really adds a nice touch.)
Kosher salt and freshly ground pepper
¼ cup unsalted sunflower seeds (or other favorite nut for extra crunch)

Mix all ingredients together in a large bowl and serve over lettuce, on toast, or in a whole-wheat lavash.  Add a fresh sliced summer tomato.

Other additions:  chopped cucumber and/or zucchini or sugar snap peas; chopped dill pickle; replace basil with fresh dill

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