Sunday, July 26, 2020

Make This! Egg Salad

I love  a good egg salad. I've been substituting sour cream for mayonnaise for years and thinks it's so delicious.

I found a new recipe that I was meaning to try and I'm so glad I did.  I found the recipe in an older Sunset magazine and snapped a photo of it.

I grated the eggs on a box grater instead of using an egg slicer and the result is a prettier salad.

Mint & Egg Salad

4 large hard boiled eggs
1-2 cups slivered mint leaves
1 cup sliced green onions
2 tsp red pepper flakes
2 tbs. olive oil
juice of 1/2 a lemon
*I added 1/2 a tsp of cayenne pepper and several shakes of Tabasco sauce as Omid and I like spicy food.

I toasted some bread, added a base of arugula and then a generous dollop of the egg salad. Omid really liked it so I'll be making this recipe again.

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