No mayo needed for this refreshing take on egg salad. With Spring less than two weeks away, it's time to break out our favorite warm weather dishes. Here is a wonderful salad to serve up at your first spring gathering.
As one ages it is pretty certain that one will reflect on life. You wonder; as it comes to light in your mind, the simple process of self-reinvention, yet it is clear that this “re-invention” is simply the process of going home. It may be either in the form of re-evaluating a style, a recipe, a tune or a thought; yet being true to oneself is the “re-invention”.
I find as I reflect that I am enjoying drawing closer and closer to a journey back in time; a much more simple time. A time when flavors were created by what was available and fresh; this is where I find my heart. This is where I rest the easiest and feel the most at home. Where there is always a seat at the table and always an extra slice of bread to be shared. I journey in my heart and find peace at this table. The fare may be simple yet the meal is so rich.
Mediterranean Style Egg Salad
Ingredients
- 7 - 8 hard boiled eggs - chopped with a fork for the salad
- 1 stalk of celery - with the leaves - chopped
- 1/4 cup Italian parsley - chopped
- 2 - 3 sun-dried tomatoes - chopped
- 1/4 - 1/2 of red onion - chopped
- 1 tbs. capers - chopped - plus 1 tbs. caper juice
- 2 oz. can of anchovies with capers and olive oil- chopped
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. red pepper flakes
- Juice of 1/2 lemon
- 3 - 4 tbs. olive oil
- Arugula leaves or your favorite salad greens
- Romano or Parmesan cheese for grating
- Olive oil for drizzling
- Your favorite bread for serving
Instructions
- Combine all of the ingredients for the salad in a bowl and mix.
- Place in a container and refrigerate until ready to use. The salad is best if served slightly cold.
- Build your sandwich with your favorite bread, salad greens, egg salad, grated cheese and a drizzle of olive oil.
Enjoy with Love,
Catherine
xo
Comedy Plus says
Wow, this looks and sounds fabulous. I'm going to try this one.
Have a fabulous day Catherine. Big hugs. 🙂
Ginny Hartzler says
This looks wonderful, springtime n a crusty roll! I like the idea of the red onion especially!
sandie says
This looks terrific and spring is just around the corner.............
Betty says
Egg salad reminds me of spring, which I will welcome with open arms! I love all of the fresh flavors- this would be a lovely lunch. 🙂
Medeja says
Lovely salad.. I would love some for lunch 😀
Big Daddy Dave says
Catherine, My better half will love this alternate recipe for egg salad. This is one of her favorite warm weather sandwiches! Take Care, Big Daddy Dave
Angie@Angie's Recipes says
This egg salad would be fantastic for some pita pockets too. YUM!
tanna says
I love what you wrote about coming home, Catherine. Amen. This beautiful salad is a delightful journey home for sure. blessings and hugs ~ tanna
[email protected] says
This egg salad looks wonderful Catherine!
Valerie says
This looks healthy and delicious and your photos are gorgeous!
gloria says
This look amazing and delicious Catherine.
Love this salad:)
Liz says
Bill loves egg salad, and I think we'd both be thrilled with a batch of your light, scrumptious vinaigrette tossed version!
Dottie Sauchelli-Balin says
Dear Catherine,
Hope that you enjoyed your Sunday...Was so busy with my moms' Birthday celebration today.. Had a glorious day and my mom was very thrilled that the whole family was in to visit with her. This dish is a splendid egg salad. I really love the fact that there in sot any mayo. Sometimes you want mayo and sometimes you don't. A beautiful sandwich very inviting and I love your words about your journey into time. Makes me remember that time as well, when things were simple, and family was always there. A lovely post. Blessings to you and your family...Have a terrific week ahead...thanks for sharing...
Dottie 🙂
Made From Pinterest says
This is such an awesome idea! Just looking at this makes me hungry! I am going to go and make this as soon as possible! Thanks so much for posting this keep up the good work! Yum!
Chiara says
Spring is in the air,what a delicious meal Catherine ! Have a nice week my dear, xoxo
Alison says
Loving the look of this, perfect for a warmer day. It looks pretty as well
Brittany says
This is almost too pretty to eat! But I'd love to try it. Thanks for sharing at the #HomeMattersParty 🙂
Liisi says
Looks so delicious and fresh 🙂 Your photos are perfect
Amanda says
Such beautiful words! I love this version of the egg salad (a staple in our house) I can't wait to try this to mix it up a bit!
Sherri @ Watch Learn Eat says
Catherine, This looks and sounds amazing. Love a good egg salad any day!
All that's Jas says
Great recipe and, as always, beautiful presentation! Thanks for linking up at Thursday Favorite Things. Can't wait to see what you'll share next week!
Shirley Wood says
I am so ready for spring and lighter fare food! Sounds yummy! We are so glad you shared with us at Merry Monday! We can’t wait to see your creativity next week!
Marla says
This sounds delicious -love the idea of the sun-dried tomatoes and adding the greens. This would be a healthy hearty meal for a hunger bunch. Thanks for sharing on Real Food Fridays. Pinned & twitted.
Dee says
This sounds wonderful, and it would be perfect for those in the family who don't like mayo. Thanks for sharing at Snickerdoodle Sunday -- you're one of my features this week! 🙂
Laura@ Baking in Pyjamas says
Oh I love this open faced sandwich, everything about it sounds so wonderful. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!
Michelle says
We always make egg salad after Easter with our dyed eggs. This looks delicious!
Miz Helen says
I just love Egg Salad and your Mediterranean Egg Salad looks wonderful! Happy St. Patrick's Day and thanks so much for sharing with Full Plate Thursday!
Miz Helen
Amy @ Ms. Toody Goo Shoes says
Best looking egg salad I've ever seen!
Jeanne Rae says
Salad sounds delicious except for the anchovies. What could I substitute in place of the anchovies?
Jeannerae