(But first: The Vegan for Lent Challenge ended yesterday. I celebrated with a bit of ham, and some hard-boiled egg and cheese. Oh, and Trader Joe's Nacho Cheese Tortilla Chips, which had been calling my name for the last week from our snack shelf. I found the cheesiest one and it was good.
Vegans of the world, you have my utmost respect. While I walk away from Lent with some great lessons learned on reducing dairy from my diet, I embraced my cheese yesterday with a huge smile.)
So I am going to go out on a limb and say there is a fair chance you have some hard-boiled eggs in your fridge this very moment.
Am I right?
Even if you don't have leftover hard-boiled eggs, save this recipe for the next time you have a hankerin' for a really tasty, simple lunch or brunch dish. It is the mild, almost sweet flavor of the chives that sets this egg salad apart from its egg salad cousins. Oh, and the fact that I use only the whites of the eggs to reduce the fat, cholesterol and calories.
If you think you don't have chives on hand, a little quick forage around your yard might bring a pleasant surprise. Chives and wild onions proliferate in the wild this time of the year, so you just might stumble upon some. If you aren't sure, pick a few blades and give a quick smell. Your nose will let you know if you're in luck.
Simple Egg White Salad with Fresh Chives
6 hard-boiled eggs, peeled with most of the yoke removed
2 tablespoons minced fresh chives
2 tablespoons light mayonnaise
1/2 teaspoon salt
1/4 teaspoon pepper
Peel your hard-boiled eggs and remove the yokes (but don't sweat it if you have a little yoke in the egg). Chop and place in a bowl.
Add the fresh chives, mayonnaise, salt and pepper. Gently stir to combine.
Serve on whole wheat or other hearty bread points.
Serves 4-6 for lunch.
Life is sweet,
PS--Yeah, I know, I usually post my week's meals on Mondays...but I am still putting together our game plan after the busy Easter weekend!