I cook with wine…

Sacrilege, you say? Well, give this mayonnaise-free version a try and then let me know if you are still of that opinion. Although I’d like to transition to a mostly vegan routine, I am still definitely more comfortable in my current pescetarian state, and egg salad provides the protein my body has been craving. Plus it’s just delicious in the summertime. This salty, scrumptious, relatively less fattening version was delicious served on some toasted pumpernickel.

Ingredients:

6-8 eggs, hard-boiled

2 tablespoons+ Dijon mustard

Juice from one lemon

Olive oil

1-2 tablespoons capers

1 shallot, chopped

Freshly ground pepper to taste

Directions:

Separate the egg whites from the yolks. Chop up whites into small pieces and set aside. Place yolks in a medium-sized bowl.

Add mustard and lemon juice; use a fork to break up yolks and mix ingredients together until relatively smooth. Add olive oil until mixture reaches a consistency of your liking. Add remaining ingredients and stir until well-blended. Drop in egg whites and mix until whites are coated with yolk mixture. Serve as desired.

Tags: egg salad, salty, vegetarian

This entry was posted on Thursday, April 15th, 2010 at 9:49 am and is filed under Eggs, Entree, Lunch. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.