So….about that last post. Two things happened since that was written. 1. the foot that I fell off of the chair doing weighted step ups with started to hurt like heck out of absolutely nowhere and 2. I never got on that plane to Seattle because of it. An avoided trip to the ER (my insurance is less than stellar when it comes to ER bills), a few cancelled flights/hotels, etc. and a Sunday spent on my couch with my foot up is what ended up really happening. So instead of cocktails in the space needle (that my coworker is literally sending me pictures of as I type this to make me jealous), you get egg salad.
This was something I actually had no intention of posting about this because well, it’s…egg salad. Woohoo, right?
And then I started throwing random things into the bowl, took one taste and proceeded to tell Ginger how good this was (she’s my talking buddy so I don’t go crazy working from home not speaking to anyone). She was all ears because anytime I talk to her while in the kitchen she assumes she’s getting something to eat. Even though that happens like .0001% of the time. She’s persistent if nothing else.
I’ll admit, egg salad sounds/looks/smells disgusting to me unless I’m absolutely in the mood for it. All I can think of in the times when I’m not is that nasty deli plastic container of it where it’s starting to congeal around the edges and turn funky colors, full of mayo with hardly any crunch to it and just plain disgusting.
The times when I am in the mood for it though, it’s an absolutely, have to have it right now kind of thing. All or nothing. Ulysses is shaking his head right now because that’s me to a tee. Obsessed with something or couldn’t care less about it. Obviously, that has it’s pros and cons. Luckily, he’s still in the first category.
I don’t really have a go to recipe for the obsessive times, I just throw whatever sounds good at the moment into a mixing bowl and hope for the best. This time though, dijon mustard and green olives made their way in and it made for the best damn egg salad you’ll ever taste. Well, if you like those two ingredients.
I’m not a big fan of mayo in egg, chicken or pasta salads but I love the creamy part. The dijon mustard and the greek yogurt do an awesome job of keeping it creamy but way more tasty and healthy than mayo. The olives are a fun salty kick and the red cabbage is key for the crunch factor (those aren’t raw red onions in there…ew).
Needless to say, Ginger never got any and I’ve got a new obsession.
Creamy dijon egg salad
This creamy dijon egg salad is made with Greek yogurt and green olives. Not your typical egg salad...so much more delicious and healthy!
- 2 hard boiled eggs, chopped
- 2 tablespoons plain greek yogurt
- 1 tablespoon mayonnaise
- 1 tablespoon dijon mustard
- 2 tablespoons green olives, chopped
- 2 tablespoons red cabbage, chopped
- 1 tablespoon parsley, chopped
- 1 teaspoon lemon juice
- 1/2 tablespoon pepitas (optional)
- salt & pepper
- Combine all ingredients in a small bowl and mix together.
- Season with salt & pepper to taste.
- Serve on toasted bread and garnish with additional chopped parsley.