Tuesday, September 6, 2011

incredible edible egg salad

I am resolved to admit that sandwiches are a part of my life, especially at lunchtime. Sometimes they are a means in themselves; let's just get something in our hungry bellies. Other times they can be as pleasant a treat as kites in a blue cloudless sky, wide open, soaring and carrying you as far as your imagination would like to venture out.

To make this incredibly finger-licking good egg salad,

Boil 4 large eggs, peel and coarsely chop.
 2 Tablespoons plain whole milk yogurt
2 teaspoons chopped fresh chives
a small pinch of fresh thyme
salt and pepper to taste

 Serve open faced, by lavishly spreading on Artisan bread slices or crackers rather than between two slices of bread, if that is your pleasure. Then sit back and dream. Picnics by the seaside, breezes blowing your hair in a hot air balloon, or reading a good book in a scented bath...


Gigi said...

Oh yum -- I love egg salad and never thought to use yogurt instead of mayo. Great idea!

wayside wanderer said...

Mmmmm...this looks good. Sometimes I love a sandwich and other times not. I've been eating a lot of scrambled eggs for lunch lately, but I will have to try your egg salad.

no spring chicken said...

That's right, I haven't had breakfast! Now I want beautiful egg salad on artisan bread...

Blessings, Debbie

The dB family said...

I am so having egg salad tomorrow! This sounds perfectly wonderful!


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