The heat of summer has finally arrived. My herbs are happy and growing like crazy. The lettuce would prefer things a bit cooler, and needs to be harvested daily to keep it from bolting. My eldest son, keeps chickens and they are still at full-throttle production (they typically lay lots in the spring & early summer). So I've got tons of eggs, greens and herbs.
I have embraced these bounties and came up with this
healthy version of a classic:
Healthy Egg Salad
12 hard-boiled eggs, peeled & chopped
5 oz. lemon or plain greek yogurt
3 tablespoons fresh dill, finely chopped
1 large stalk of celery, chopped (including leafy tops)
1 tablespoon powdered mustard
1 tablespoon minced onion or shallots (dried is ok, too)
kosher salt & pepper, to taste
Arugula and/or Romaine, torn into pieces
To your boiled eggs, add remaining ingredients (except greens) and combine.
Cover and chill for at least an hour to give the flavors a chance to develop.
You can choose to pile fresh greens on a chilled plate and spoon a portion of salad over the top. Another great way to serve this salad is with a nice slice of whole-grain toast, topped with lettuce (I LOVE arugula here) and egg salad.
A great use of your summer garden surplus, this salad is packed with flavor, protein and is LOW in saturated fat.
Pro Tip: To lighten the salad a bit more, ditch two of the yolks so that there's a larger proportion of whites. You likely won't even miss them.
Another Pro Tip: For a pretty lunch table, serve 1970's style in hollowed-out tomatoes, with greens riding shot-gun.
Elizabeth Morse cooks professionally, is an Advanced Master Gardener and lover of all things local.