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Egg Salad & A Blogger Dinner

Last week I had the pleasure of attending a dinner co-hosted by Mary Kate of Kitchenbelle and Eggland’s Best. I spent the evening at Stella in the South End, (along with about 30 other Boston bloggers), enjoying a multi-course breakfast-for-dinner meal featuring – what else? – eggs.

We congregated in a lovely private dining area adorned with egg-themed decor, and chatted over mimosas and bloody mary cocktails. After enjoying an appetite-piquing hors d’oeuvre bite of deviled egg, we seated ourselves and settled in for an impressive buffet spread of delicious egg dishes. In between brief yet informative presentations by Eggland’s Best representatives, we were treated to the following tempting offerings:

I will direct you to Tina’s blog, Carrots ‘N’ Cake, for some beautiful photos of the food selections (mine turned out sub-par at best). Every course was tasty, and each showcased eggs in a different way:

  • hard-boiled and chopped on top of the salad
  • whisked into the french toast batter
  • fried and paired with the steak
  • poached for coating the pasta carbonara
  • pan-cooked for the omelet
  • baked into the chocolate torte

What a wonderfully decadent meal!

At the close of the evening’s festivities, we were all treated to goodie bags put together by our gracious hosts/hostesses. Included in the sacks were bags of chilled hard-boiled & peeled eggs, just begging to be made into egg salad. This Eggland’s Best product is available for purchase in only 16 states – unfortunately none of which are Massachusetts. Hopefully grocery stores in Boston will start carrying these ready-to-use hard-boiled eggs soon, because I thoroughly enjoyed them.  If you’re skeptical about buying pre-boiled and peeled eggs, rest assured that these eggs are as fresh as they are delicious! For more information about Eggland’s Best eggs, please click on the following links:

I followed my usual substitution routine when it came time to make the egg salad, using 2% plain Greek yogurt in place of the traditional mayonnaise. Some recipes for egg salad call for vinegar, mustard, and/or other additions, but I prefer to let the flavor of the eggs shine through; thus the rather simplistic ingredient list.

Egg Salad

Serves 1

Ingredients:

  • 2 peeled hard-boiled eggs, (such as Eggland’s Best) chopped
  • 1 peeled hard-boiled egg white, chopped
  • 3 Tbsp 2% plain Greek yogurt (or a bit more or less, depending on your preference)
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. Gently mix all ingredients together in a small bowl. Serve as is, between slices of whole wheat bread, or on top of fresh greens.

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