Classic Egg Salad
We’ve never been big carnivores, but getting a toddler to eat protein is sometimes difficult so I have been cooking more meat lately. After watching Food, Inc. this weekend, we vowed to cut back on meat. This egg salad is a great way to get protein and iron, without eating a steak.
6 eggs, hard-boiled and peeled
4 spoonfuls mayonnaise
1/2 tsp yellow mustard
1 sprig parsley, chopped
1 sprig thyme, chopped
salt
pepper
Combine eggs through thyme, and coarsely mix with a fork. Salt and pepper to taste. Serve on whole grain bread or bun.
Also a great way to use up all the Easter eggs we’re going to have in a couple of weeks!
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thesweet Reply:
March 23rd, 2010 at 7:32 pm
True dat!
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My thoughts exactly. We have a fridge full of decorated boiled eggs already and was just about to google an egg salad recipe…loving your blog, Carrie. I made the carrots just last night!
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thesweet Reply:
March 23rd, 2010 at 7:33 pm
Thanks, Tash!
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When I was pregnant with Lauren I ate egg salad several times a week.. guess my body needed that iron! Love it with spanish green olives/pimentos in it too.. makes it good and salty tasting.
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[...] I love making and eating egg salad and am fixated on when I can get my next [...]