Dill Pickle Deviled Eggs

This Dill Pickle Deviled Egg recipe comes just in time for Easter. Did you dye a basket full of eggs? I’ve given you a new flavor to try after Easter morning. 

It has become somewhat of a tradition for me to come up with a new deviled egg recipe in time for Easter. Here are links to all of my deviled egg recipes so far:

• Roasted Red Pepper and Feta Deviled Eggs
• Olive Deviled Eggs
• Jalapeno Deviled Eggs
• Smoked Salmon Deviled Eggs
• Goat Cheese, Prosciutto and Chive Deviled Eggs
• Bagels and Lox Deviled Eggs (a variation on Smoked Salmon)
• Mediterranean Deviled Eggs
• Caper Lemon and Dill Deviled Eggs

This new recipe for Dill Pickle Deviled Eggs uses dill pickle relish (or you could chop up dill pickles). For added dilly flavor, instead of using vinegar, I’ve used the dill pickle juice. Of course, that is vinegar, but it’s infused with the dill seasoning for the pickles and imparts extra dill power to the eggs.

Made creamy with a combination of yellow mustard and mayonnaise, and garnished with a sliver of dill pickle slice and a fresh dill sprig, these Dill Pickled Deviled Eggs are a great addition to your repertoire.

I hope you’ll try them!

P~

Dill Pickle Deviled Eggs

 

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Author: The Saucy Southerner

Ingredients

• 8 hard-cooked eggs, peeled, halved length-wise and yolks removed
• 2-3 tablespoons mayonnaise (depending how creamy you want your filling)
• 2 tablespoons dill pickle relish (or chopped dill pickle slices)
• 2 teaspoons yellow mustard
• 2 teaspoons pickle juice
• optional garnishes:
• dill pickle slices
• fresh dill sprigs

Instructions

1. Place the egg white halves on a plate.
2. In a bowl, add the egg yolks and, using a folk, mash the yolks until they are well crumbled.
3. Add the remaining ingredients and stir to combine.
4. Pipe or spoon the yolk mixture into the egg whites.
5. Garnish, if desired with the pickle slices and dill.
6. Refrigerate until ready to serve.

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3.4.3177

Salad w Asparagus Poached Egg and Lemon Vinaigrette

The first sign of spring is always teeny, tiny, baby asparagus; what better way to showcase it than in a salad topped with a creamy poached egg, shaved Parmesan cheese and a zesty lemon vinaigrette? 

This salad could not be easier to throw together: Pile some mixed spring greens onto a plate. Shave some Parmesan cheese and sprinkle that on the greens. Blanch some asparagus in boiling water for 30 seconds, plunge it in ice water, remove, dry and add it to the greens. Poach an egg (here are my foolproof instructions for poaching an egg) drain it and add it to the salad. In a bowl mix lemon juice (2 tablespoons), Dijon mustard (1 teaspoon), salt and ground black pepper, and drizzle in olive oil while whisking (about 2 tablespoons). Add to the salad. Done.

Spring on a plate. You’re so welcome.

P~

Southwest Egg Salad

Inspired by the flavors of the Southwest, this Egg Salad recipe isn’t your momma’s egg salad; instead it’s a new twist on a classic summer salad. Refreshing with a bit of zing, you should try my newest brainstorm.

Now, don’t get me wrong. I love the classic egg salad I make. I adore it, actually. When Mr. Saucy was away on a Buddy Boy Fishing Trip recently, I ate classic egg salad for four days. Four days!

But I was thinking about egg salad and I decided it was time to come up with a different version. This one was inspired by the flavors of the Southwest and by my recipe for Jalapeno Deviled Eggs. Of course, I had to change it up a bit, since egg salad lends itself to adding more chunks of stuff that crunches. I really like things that crunch.

So, for this egg salad version, I added minced red pepper and green onions along with the fresh cilantro, pickled jalapeno, and cumin. I also added ground coriander, for its wonderful lemony flavor.

Y’all. This. is. so. good. You must try it! It’s a really great Meatless Monday meal, or for any ol’ time!

P~

5.0 from 1 reviews

Southwest Egg Salad

 

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Prep time

15 mins

Total time

15 mins

 

Inspired by the flavors of the Southwest, refreshing with a bit of zing, it's a new twist on a classic summer salad.

Author: The Saucy Southerner

Serves: About 2 cups

Ingredients

• 6 large eggs, hard-cooked, peeled and mashed
• 3 tablespoons mayonnaise
• 2 tablespoons fresh chopped cilantro
• 2 tablespoons minced red bell pepper
• 2 tablespoons minced green onion
• 1 tablespoon minced pickled jalapeno
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• pinch of salt and ground black pepper, to taste

Instructions

1. Place all of the ingredients into a medium-sized bowl and stir to combine.

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3.4.3177

Asparagus Artichoke and Mushroom Pie

Meatless Monday’s recipe doubles as a celebration of International Pi Day. This pie is made with fresh, baby spring asparagus, Portobello mushrooms, artichoke hearts, goat cheese and an herb custard, baked in a buttery, flaky herb pastry.  

The value of Pi is said to be unknowable, but the nutritional value of this pie is what makes it perfect for a Meatless Monday meal (or any day).  Chock full of baby asparagus, mushrooms and artichoke hearts, it also has protein from 4 eggs and goat cheese.

The pastry crust contains some marjoram (an herb in the oregano family) which adds a depth of flavor to the flaky, buttery crust. Of course, you could eliminate the herb crust and use an already prepared crust for convenience, if you choose.

Once the crust is placed in a pie or tart pan, the vegetables are layered in. Then, an egg mixture containing salt, pepper, marjoram and dry mustard is poured over the vegetables; this provides just enough custard to hold the vegetables together in the pie, while not overwhelming them (like a Quiche).

After being topped with some crumbled goat cheese, the pie is baked for 45 minutes.

This is such a delicious combination; I hope you’ll try it!

P~

Asparagus Artichoke and Mushroom Pie (International Pi Day) (Meatless Monday)

 

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Prep time

35 mins

Cook time

45 mins

Total time

1 hour 20 mins

 

Baby spring asparagus, portobello mushrooms, artichoke hearts, goat cheese and an herb custard are baked in a buttery, flaky herb crust.

Author: The Saucy Southerner

Serves: 4-8 servings

Ingredients

• FOR THE CRUST:
• 1¼ cup all-purpose flour
• pinch of kosher salt
• 1 tablespoon dry buttermilk powder (optional)
• 1 teaspoon dry marjoram leaves
• 8 tablespoons very cold salted butter, cut into 1" pieces
• 3-4 tablespoons ice water
• FOR THE PIE:
• 2 cups (about 8 ounces by weight) asparagus spears, cut into 1" pieces (keeping the spear tips separate)
• 4 ounces portobello mushrooms, sliced
• 3 artichoke hearts, quartered
• 4 large eggs
• ½ teaspoon kosher salt
• ½ teaspoon dry mustard
• ¼ teaspoon dry marjoram leaves
• ¼ teaspoon ground black pepper
• 2 ounces goat cheese crumbled

Instructions

1. FOR THE CRUST:
2. Place the flour, salt, marjoram and butter pieces into the bowl of a food processor.
3. Pulse until the mixture forms a coarse meal.
4. Gradually add the water, pulsing just until the dough comes together.
5. Remove the dough from the food processor, form into a disc, wrap with plastic wrap and refrigerate for 20 minutes.
6. Once the dough has chilled, remove from the refrigerator.
7. On a lightly floured surface, roll the dough out into about a 12" round.
8. Place the crust into a 9" tart or pie pan and cut the edges to smooth.
9. FOR THE PIE:
10. Preheat the oven to 375°F.
11. Place the asparagus pieces into the pie crust (keeping the tips reserved), add the mushrooms and the artichoke hearts (you can dump them in or arrange them, as you wish).
12. Add the asparagus tip on top of the mushrooms and artichokes.
13. In a bowl, add the eggs, salt, dry mustard, and pepper and whisk to beat.
14. Pour the egg mixture over the vegetables in the crust.
15. Add the crumbled goat cheese to the top.
16. Place the tart/pie pan into the preheated oven and bake for 45 minutes.
17. Remove from the oven and allow to cool for about 5 minutes before cutting.

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3.4.3177

Grated Zucchini Crust Vegetable Goat Cheese Quiche

This recipe for Grated Zucchini Crust Quiche is gluten-free; it’s loaded with vegetables like three types of greens: spinach, kale, chard (although you could just use one type), tomatoes, roasted red pepper, onion and herbs. Five eggs and a bit of goat cheese round out this simple (if not speedy) recipe. It is delicious.

I have had an idea to modify my Grated Potato Crust Quiche for a while now, using zucchini. It took me a bit of experimentation before I was able to make it work, but the result is just what I was looking for when I envisioned it.

Grated Zucchini is combined with onion, fresh oregano, a titch of salt, egg and rice flour. This is pressed into a lightly greased deep-dish pie pan and baked.

Once the crust comes out of the oven, the filling ingredients of greens, roasted red pepper, cherry tomatoes, more oregano, goat cheese, eggs, milk, garlic and mustard powder are added and the quiche is baked.

It takes a total of about an hour and ten minutes, but it’s worth the time. It has the Mr. Saucy Seal of Approval…and for a vegetable dish, that is saying something!

I hope you’ll try it!

P~

5.0 from 2 reviews

Zucchini Crust Vegetable Goat Cheese Quiche (Meatless Monday)

 

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Prep time

10 mins

Cook time

55 mins

Total time

1 hour 5 mins

 

Author: The Saucy Southerner

Serves: 4 servings

Ingredients

• FOR THE CRUST:
• 4 cups grated zucchini
• ½ cup onion, grated, shredded or sliced thinly, drained or patted dry of moisture
• ⅔ cup rice flour (this to make it gluten-free, but you can substitute all-purpose flour if you wish)
• 1 beaten egg
• 1 tablespoon chopped fresh oregano leaves (or 1 teaspoon dry)
• 1 teaspoon salt
• FOR THE FILLING:
• 2 cups greens chopped (I used a combination of kale, spinach and chard)
• 1 cup halved cherry tomatoes
• ⅓ cup chopped roasted red pepper
• 1 tablespoons fresh chopped oregano
• 2 ounces crumbled goat cheese
• 5 eggs
• ⅓ cup milk (or half & half)
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ¼ teaspoon garlic powder
• ¼ teaspoon dry mustard powder

Instructions

1. FOR THE CRUST:
2. Preheat oven to 450°F.
3. Lightly grease a 9 inch deep-dish pie pan.
4. Place the zucchini, onion, rice flour, egg, salt and oregano into a bowl and stir to combine well.
5. Press the zucchini mixture into your greased pan, covering the bottom and up the sides to form the crust.
6. Bake in the preheated oven for 25 minutes.
7. FOR THE QUICHE:
8. Turn the oven temperature down to 350°F.
9. Place the greens, tomatoes, roasted red pepper, and oregano into a bowl and stir to combine (or whatever filling ingredients you prefer).
10. Turn these ingredients out into the baked crust.
11. Sprinkle with the crumbled goat cheese.
12. Using the same bowl as you did for the vegetables, now empty, add the eggs, milk, salt, pepper, garlic powder and dry mustard, whisk together.
13. Pour the egg mixture over the vegetables in the crust slowly.
14. Return the pan to the oven and bake for another 25-30 minutes, or until the center is set.
15. Remove from the oven and cool for about 10 minutes prior to slicing and serving.

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3.3.3077

Croissant French Toast with Blueberries and Cream Cheese

Happy New Year, friends! The first post of 2015 is for a fabulous, decadent and delicious breakfast casserole: Baked Croissant French Toast with Blueberries and Cream Cheese. You can make and bake it immediately, or prepare it in advance to bake later. Like breakfast for supper. On a busy Meatless Monday. *hint* 

I sure hope you all had a wonderful holiday! Since this is twelfth night, the twelfth day of Christmas, I decided we needed a special treat! And since I had two packages of mini croissants in my pantry leftover from my New Year’s Brunch, I decided our special treat needed to be Croissant French Toast.

One of the greatest things about going blueberry pickin’ in the summer is having blueberries in the freezer in the winter. So I decided to add some to this French toast casserole. Consider them the healthy component. *wink*

Then, I had to add some little chunks of cream cheese because one of my favorite things is stuffed French toast. In addition, there is cinnamon, nutmeg, vanilla, a splash of bourbon, a titch of sugar, eggs and cream.

This is truly easy to put together! Just tear the croissants into pieces, you’ll need four cups worth. In a bowl, whisk the eggs, cream, cinnamon, nutmeg, vanilla, bourbon and sugar until the mixture is frothy. Then, add in the croissant pieces and stir them to soak up the egg mixture. Toss in some blueberries and stir them in and you’re ready to put the mixture into a shallow baking dish and dot with cream cheese.

At this point, you may bake it immediately, or hold it in the refrigerator until you’re ready to bake. If you’re having this as a breakfast-for-supper dish, whip it up in the morning before you leave and bake it when you get home. Or, it’s perfect for holding overnight for a breakfast or brunch.

Serve it with your favorite syrup (I used some blueberry syrup I’d made).

Do try it, though.

P~

5.0 from 2 reviews

Croissant French Toast with Blueberries and Cream Cheese (Meatless Monday)

 

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Prep time

5 mins

Cook time

55 mins

Total time

1 hour

 

Easy and Elegant, this casserole may be baked it immediately, or hold it in the refrigerator until you're ready to bake. If you're having this as a breakfast-for-supper dish, whip it up in the morning before you leave and bake it when you get home. Or, it's perfect for holding overnight for a breakfast or brunch.

Author: The Saucy Southerner

Recipe type: Breakfast, Entree

Serves: 6 servings

Ingredients

• 4 cups torn croissant pieces
• 6 eggs
• ½ cup cream (or half & half, or milk)
• 1 tablespoon granulated sugar
• 1 tablespoon bourbon (optional, but it's so good in it)
• 1 teaspoon vanilla
• ½ teaspoon ground cinnamon
• pinch nutmeg (fresh grated is best)
• 2 cups blueberries (fresh or frozen)
• 2 ounces cream cheese, cut into small cubes

Instructions

1. Preheat oven to 350°F.
2. Lightly grease a shallow baking dish, set aside.
3. Tear the croissants and set aside.
4. In a large bowl, crack the eggs.
5. Add the cream, bourbon (if using), sugar, vanilla, cinnamon and nutmeg.
6. Whisk the egg mixture until frothy.
7. Add the croissant pieces and gently stir so the croissants absorb most of the egg mixture.
8. Add the blueberries and stir to combine.
9. Pour the mixture into the prepared baking pan.
10. Dot the top with the cream cheese cubes.
11. Place the baking pan into the preheated oven and bake for 55 minutes, covering with a tent of foil after 30 minutes (to prevent the croissant from over-browning).
12. Remove from the oven when set and sprinkle with powdered sugar (if desired) and serve with your favorite syrup.

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3.2.2925

Shirred Eggs

“Shirred” Eggs is just another name for baked eggs, the “shirred” referring to the type of dish it was originally baked in. This Shirred Egg recipe is a pretty traditional version of this simple and reliable dish. It’s ready in minutes, costs pennies to prepare, and for something so uncomplicated, is very elegant. Who says frugal eating can’t be beautiful?  

Eggs baked in a flat-bottomed ramekin and served in the same vessel. What could be simpler? And you just won’t believe the creamy, almost custard-like consistency of this dish. I have done a slight variation from the traditional, but it makes the dish a bit more hearty.

After buttering the inside of my ramekins, I placed a 1 inch thick slice of baguette (any crusty/hearty bread would do), cut to the size of the bottom of the dish. On top of that, I put 1 teaspoon of butter (a sliver the size of 1/3 of a tablespoon – if you’re looking at the markings on a stick of butter), and a tablespoon of heavy cream.

To the top of the bread, butter and cream, I added two eggs. Since you’ve cut the bread to fit the bottom of the ramekin, the eggs will be perfectly placed on top. I added a bit of salt, ground black pepper, 1 teaspoon of grated Parmesan cheese and some chopped chives.

The ramekins are baked in a 375°F oven for about 20 minutes (longer for a more set yolk).

Here’s the breakdown on cost based on my recent grocery purchases:

• Eggs (two per serving):                   $  .30
• 2 teaspoons butter:                              .04
• Bread                                                      .12
• 1 tablespoon heavy cream                   .05
• Parmesan cheese                                  .05
• Chives                                                     .01

Total per serving:                                   $  .57

That is unbelievably frugal! And it’s a lovely dish that can be served for breakfast, brunch, lunch or a light supper with a salad. You must try these!

P~

5.0 from 1 reviews

Shirred Eggs (Frugal Friday)

 

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

Shirred Eggs is a fancy name for baked eggs, the name originating from the dish in which it was originally baked. Individual flat-bottomed ramekins are filled with a thick slice of bread, butter, cream, eggs, Parmesan cheese and chives and baked to perfection. Served in the same dish it's baked in, it makes for an elegant presentation, and it's amazingly frugal food.

Author: The Saucy Southerner

Recipe type: Entree

Ingredients

• PER SERVING:
• Thick sliced bread, cut to the size and shape of the ramekin you're using
• 2 teaspoons butter, one to grease the ramekin and one for the bread
• 1 tablespoon heavy cream
• 2 large eggs
• 1 teaspoon grated Parmesan cheese
• ½ teaspoon snipped chives
• salt and ground black pepper, to taste

Instructions

1. Preheat the oven to 375°F.
2. Use one teaspoon of butter to grease the inside of the ramekin.
3. Place the slice of thick-cut bread into the bottom of the ramekin.
4. Place the remaining teaspoon of butter on the bread and pour the tablespoon of heavy cream over that.
5. Crack the eggs and place them on the top of the bread.
6. Sprinkle with Parmesan cheese, chives, salt and pepper.
7. Place the ramekin on a baking sheet and into the preheated oven.
8. Bake for 20 minutes, or until the yolks are to your desired consistency (20 minutes allows for the whites to completely set and the yolks to still be runny).
9. Remove from the oven and serve immediately in the ramekin in which it was baked.

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3.2.2708

Smoked Salmon Carbonara with Lemon and Dill

In the time it takes for the pasta to cook you can have this fantastic Smoked Salmon Carbonara recipe ready for the table! Don’t like smoked salmon? Add the cooked meat or seafood of your choice! It’s a really great hectic weeknight meal. 

Over the Memorial Day weekend I broke out my smoker for the first of the season. I had purchased a side wild-caught Alaska salmon and wanted to smoke it. This recipe is the result of using some of the leftovers. Of course, you don’t have to smoke your own salmon, you could buy a small package at the market for your pasta.

Really, this recipe is ready in the time it takes for water to boil and the pasta to cook. So, for my cook top, that is about 15 minutes, total. While the pasta is cooking, I melted some butter in a small saucepan, to that I added a clove of minced garlic and sautéed it until just tender (about 1 minute). In a small bowl, I combined eggs, heavy cream, lemon zest, chopped fresh dill and some grated Parmesan cheese and whisked them together.

Once the pasta was cooked and drained, I added it back to the hot pan, stirred in the egg mixture and tossed it with the hot pasta. Turned into a bowl and sprinkled with smoked salmon pieces, some more lemon zest and ground black pepper, the carbonara was ready for the table.

That is all there is to this super-easy, unbelievably delicious, fresh, vibrant-tasting pasta!

I hope you’ll try it soon!

P~

4.7 from 3 reviews

Smoked Salmon Carbonara with Lemon and Dill

 

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

Carbonara with smoked salmon, lemon and dill make for a vibrant alternative to the traditional Carbonara. It's ready in minutes and is perfect for a quick weeknight meal!

Author: The Saucy Southerner

Recipe type: Entree

Serves: 2

Ingredients

• 8 ounces spaghetti, cooked according to package instructions for al dente.
• 1 teaspoon butter
• 1 clove garlic, minced
• 2 eggs
• ½ cup heavy cream
• 3 tablespoons fresh grated Parmesan (or Pecorino) cheese
• 2 teaspoons lemon zest
• 2 teaspoons fresh chopped dill
• 4 ounces smoked salmon pieces
• freshly ground black pepper

Instructions

1. While the pasta cooks, in a small saucepan, melt the butter
2. Add the garlic and gently saute for about 1 minute then remove from heat.
3. In a small bowl, add the eggs, cream, Parmesan cheese, lemon zest and dill.
4. Add the garlic butter and whisk to combine.
5. Drain the pasta and return it to the hot pan.
6. Add the egg mixture and toss well so the heat from the pasta lightly thickens the sauce.
7. Turn the pasta out into a serving bowl.
8. Sprinkle the top with the smoked salmon pieces and ground black pepper.
9. Serve immediately.

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3.2.2708

Caper Lemon Dill Deviled Eggs

With Easter over I feel certain that many of you have a plethora of dyed eggs, so let’s have another deviled egg recipe! This version is so fresh tasting! In this recipe I’ve used shallot, capers, Dijon mustard, chives, dill, a bit of mayonnaise, and for the acid, lemon juice instead of vinegar. 

Anyone who has been following me for a while knows that I love to come up with new and creative deviled egg recipes. This is my latest and it’s fantastic!

I would have loved to have used fresh dill and chives, but with the harsher than normal winter we had I lost all of the herbs in my Wee Kitchen Garden. Here’s a tip for you on the chives, though. I use Litehouse brand freeze-dried chives for this recipe. They are amazing in that they retain the fresh chive flavor and rehydrated in the egg yolk mixture very well! I purchase mine at Kroger in the produce section and keep them on-hand for when I don’t have fresh chives.

The use of shallots in this deviled egg is because shallots are much more mild of an onion seasoning. By adding them you are able to have that onion essence without overpowering the filling flavors. The Dijon mustard adds a more subtle mustard taste and the white wine in Dijon really contributes a nice depth of flavor to the egg.

Instead of using vinegar as my acid in these eggs, I used lemon juice. The fresh taste of the lemon juice enhances the little bit of dill I’ve added and is a nice change from the typical vinegary deviled egg.

Lastly, the capers introduce a briny taste that balances everything else out beautifully. Because the Dijon uses wine instead of vinegar in its processing, and because I used lemon as my acid, instead of vinegar, the brine in the capers adds a piquancy you’d expect in a deviled egg.

These really are fantastic, and I hope you’ll try them!

P~

5.0 from 1 reviews

Caper Lemon Dill Deviled Eggs (Meatless Monday)

 

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This version of deviled eggs is so fresh tasting! In this recipe I've used shallot, capers, Dijon mustard, chives, dill, a bit of mayonnaise, and for the acid, lemon juice instead of vinegar.

Author: The Saucy Southerner

Serves: 1 dozen deviled eggs

Ingredients

• 6 eggs, hard-cooked, peeled, halved length-wise, yolks removed
• 2 tablespoons mayonnaise
• 1 tablespoon minced shallot
• 1 tablespoon freeze dried chives (or the same amount of fresh)
• 2 teaspoons capers, drained
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• ⅛ teaspoon dried dill weed (or ¼ teaspoon fresh minced)
• salt and ground black pepper, to taste

Instructions

1. In a medium-sized bowl, add the egg yolks.
2. Using a fork, mash the yolks until they are a fine crumble.
3. Add the remaining ingredients and stir to combine.
4. Add salt and pepper, to taste and stir to combine.
5. Either spoon or pipe the yolk mixture into the egg whites.
6. Cover and refrigerate until ready to serve.

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3.2.2419

Southern-Style Egg Salad

Like any Southerner, my love for Egg Salad runs deep. And like Deviled Eggs and Southern-Style Mustard Potato Salad, Egg Salad Sandwiches are a staple of Southern eating. This high-protein salad is easy to make, inexpensive, and totally delicious. 

Of course, there are many versions of egg salad around; some of them are a little bit crazy. But this is a classic version of Egg Salad, with one small twist (pun intended): I always add a splash of fresh lemon juice to mine.

The reason for that addition is simple: After making my own mayonnaise, I realized what most store-bought mayonnaise was lacking was that fresh lemony flavor. I will say, since I’ve converted to using Duke’s brand mayonnaise (which is very lemony), this is less of an issue. Still that added bit of lemon really adds a brightness to egg salad.

Other than that, this recipe is probably like what your grandmother or mother made for you. Hard-cooked eggs, celery, scallion (green onion, used for its more mild flavor), mayonnaise and prepared yellow mustard.

One reason I never eat deli egg salad is they tend to use salad dressing (like Miracle Whip) which I find to be horrible. And sweet. I know there are fans of salad dressing out there, but I’m not one of them. Sorry. But if you love it? Use it. *big smile*

A few years ago, Terry (one of The Blount County Girls) and I went to England. We stayed primarily in London, but we did travel to the village of Avebury in Wiltshire to see the stone circle there (the largest in Europe) and nearby West Kent Long Barrow. Our next stop was to Stonehenge, where we had inner-circle tickets on the night of a partial lunar eclipse.

We had purchased a box lunch to take with us and it was delicious, but when we got to Stonehenge, the concession stand was selling Egg Salad Sandwiches. With watercress. I just knew if they were serving them with watercress they would be perfect. So I bought one. I had to have it. It was perfect. It was classic Egg Salad. I was in heaven.

Because instead of lettuce, which tends to water down egg salad (in my opinion), I always serve my egg salad sandwiches with either watercress or mung bean sprouts. The watercress adds a nice peppery green and the mung bean sprouts add a slightly sweet flavor. Of course, just plain is fine, too. But I love the green.

Since Easter is just around the corner, and since that generally means a surplus of hard-cooked eggs around, I thought I’d share this egg salad recipe with you. I hope you’ll try it!

P~

4.5 from 2 reviews

Southern-Style Egg Salad

 

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Hard cooked eggs combined with celery, green onion, mayonnaise, prepared yellow mustard and a titch of fresh lemon juice makes for a classic egg salad.

Author: The Saucy Southerner

Recipe type: Salad

Serves: About 1½ cups

Ingredients

• 6 eggs, hard-cooked, peeled, chopped or mashed
• ⅓ cup minced celery
• 2 tablespoons diced scallions (green onions-about 2), including green tops
• ¼ cup mayonnaise
• 1 tablespoon prepared yellow mustard
• 2 teaspoons fresh lemon juice
• salt and ground black pepper, to taste

Instructions

1. Place the eggs, celery, scallions, mayonnaise, mustard and lemon juice in medium-sized bowl and stir to combine.
2. Add salt and ground black pepper, to taste.
3. Cover and refrigerate.
4. Serve cold as a sandwich spread, or on a bed of greens as a salad.

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3.2.2310