Hello!!! It's been a while since I have written ANY blog post. It feels good to be back!! Some friends have requested that I get back to it since it has been over a year or more but who's counting!? So quickly I will share my egg salad recipe. I love any chicken, shrimp, tuna, egg salad. I like to make a batch on Sunday's because it's quick go to snack, lunch, or dinner during our busy schedules. I'm not a huge mayo fan so I prefer more mustard so adjust to your liking.
8 eggs, boiled and peeled
1 rib of celery, diced
1 T fresh parsley, chopped
2 T yellow onion, diced
2 1/2 T yellow mustard
2 T fresh lemon juice
1/4 cup of mayo
1 T sweet jalapeno relish (can use pickle relish)
splash of Tabasco
pepper, Tony's
I used a unique way to dice my eggs and I loved it. The idea came from Pioneer Woman. She recommended using a drying rack, placing over a bowl, and pushing egg through. Automatically diced. Amazing. Made it so much easier!!!
Mix all ingredients and chill. I ate with pita chips and taking some over a salad for lunch tomorrow and I can't wait. My 2 year old was chowing down so you know it's good if it's toddler approved!!
Enjoy!!!
Last weekend was Lee's grandma, MeMe's, birthday. We went to Ruston for dinner and I was in charge of the salad. It is very easy to throw together with few ingredients and taste great!! Hope you enjoy!
1 bag of spring mix
1-2 avocados, chopped
1/2 - 1 can of artichokes, sliced
3 green onions, chopped
pepper
zesty Italian dressing
Mix all ingredients together. Lightly toss with Italian dressing.
