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:
- Cage Free & Organic
- Why Eggland’s Best
- Exceptional Quality & Great Taste
- Nutritional Facts & Nutritional Benefits
- Health & Wellness and Fitness
- ADA Information
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.
|Name:||Egg Salad & A Blogger Dinner|
|Prep Time||15 minutes|
|Cooking Time||10 minutes (for boiling eggs)|
|Total Time||25 minutes|
|Yield||About 2 cups of egg salad|
|Estimated Nutrition Per Serving||Calories: 215|
- 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
Start by boiling the eggs. Place them in a saucepan, cover with water, and bring to a boil. Once boiling, reduce the heat to low and let them simmer for about 9-12 minutes.
Once the eggs are done, place them in an ice bath to cool. This makes them easier to peel.
Peel the eggs, then chop them into small pieces.
In a mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, celery, red onion, and fresh dill. Mix everything together until well combined.
Season your egg salad with salt and pepper to taste.
Chill the egg salad in the refrigerator for at least an hour to let the flavors meld together.
Serve your Egg Salad on a bed of fresh lettuce, as a sandwich, or with crackers for a delightful appetizer.
Estimated Nutrition Per Serving (1/4 of the recipe)
- Calories: 280
- Total Fat: 23g
- Saturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 285mg
- Sodium: 450mg
- Total Carbohydrates: 2g
- Dietary Fiber: 0g
- Sugars: 1g
- Protein: 14g
Please note that these nutritional values are approximate and can vary depending on the specific ingredients and brands used.