I was going to make Braised Beef & Butternut Squash for today’s post. Really, pregnancy I was! I had all the ingredients bought and ready to go. I just couldn’t summon any effort to make it last night. We had leftover meatloaf instead. But I did make a delightful little egg salad this morning, so I’ll share that instead.
Personally, I love eggs. I could eat them every day (and I usually do). When I was wondering what to make for lunch this morning, egg salad sounded perfect. I chopped a ton of spinach for color and healthiness, celery for crunch and stirred in plain Greek yogurt, lemon juice, tahini, salt and hot sauce. It’s eggy and tangy, a little spicy, and delicious between two slices of toasted whole grain bread. If you’ve got a tomato, add a thick slice. A simply awesome lunch.
4 large organic eggs
2 cups spinach, finely chopped
2 stalks celery, cleaned and thinly sliced
2 tbsp. plain Greek yogurt (or same amount mayonnaise)
1 tbsp. tahini
1 tbsp. lemon juice
1 tsp. salt
1 tsp. hot sauce (optional)
First, hard-boil the eggs in a great method I picked up from 101cookbooks: Place the eggs in a saucepan and cover with cold water. Set over high heat. Once the water comes to a gentle boil, shut off the heat, cover the pan and let stand for 7 minutes (still on the burner). Remove with a slotted spoon to a bowl of ice water and let them stand for a few minutes.
Peel the eggs and place them in a bowl with the remaining ingredients. Stir together with a fork, breaking up the eggs (but not too much) as you go. Continue until everything is evenly combined, but the eggs are still chunky.
Makes enough for 2 large sandwiches.