You know what is up this morning? Egg salad. Yep, egg salad on crusty olive bread. It’s also what’s up for lunch and probably dinner.
It’s a recipe from Andie Mitchell’s second book, but first cookbook Eating in the Middle.
You know, I’m going to tell you the book is awesome—I don’t do bad reviews, it’s not my thing. There are way too many good books to share—so yes, I’m going to insist you order it! You should also know, I’m going to tell you she is one of the loveliest people I’ve come across. Aside from the obvious of being stunningly gorgeous, she’s honest and genuine—the kind of person that immediately puts you at ease.
But back to the book and why I love it. Andie shows you healthy and thoughtful eating doesn’t have to resemble rabbit food. Her recipes are wholesome and full of flavor. The book takes you from breakfast to dinner with sides and recipes for gatherings in between and dessert to finish it off. Along the way you’ll find the same endearing person that resonated with some many of us for her honesty about finding balance in life and our relationship to food.
There are so many great recipes, so I struggled a bit with finding which one to share, but I settled on the Breakfast Egg Salad, because the idea of having it for breakfast never occurred to me. Now that I have had it – its been on repeat for two days. The only slight change I made to the recipe was in replacing the red onions with radishes because my little guy doesn’t do raw onions.
Breakfast Egg Salad
- 6 large eggs
- 2 tablespoons full-fat mayonnaise
- 2 tablespoons plain 2 % Greek yogurt
- 2 teaspoons Dijon mustard
- 4 slices cooked bacon, crumbled
- 3 tablespoons finely chopped red onions (I subbed in radishes)
- 1 tablespoons finely chopped chives
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 pieces of whole grain bread, toasted
Place eggs in a medium saucepan, cover with 1 inch of water, and bring to a boil over high heat. Remove the pan from the heat, cover and let stand for 12 minutes. Immediately transfer the eggs to an ice bath for 5 minutes. Peel and chop the eggs.
In a medium bowl combine the eggs, mayonnaise, yogurt mustard, bacon, red onion, chives, salt and pepper. Serve on toast. The egg salad will keep in an airtight container in the refrigerator for 1 day.