We’ve been moving a million miles an hour around here. At this point are you surprised? The husband has been swamped with work and I’ve been making to-do lists and scheduling my week out by the hour in order to keep our heads above water. Last week the Midwest gave us a good glimpse of what spring is actually supposed to look like. We were spoiled with 60° days filled with sunshine and the smells of spring. I ate my lunch alfresco and we walked up the street for happy hour on a patio. Those few days made me remember why spring is a time filled with hopefulness and awakening.
And then it snowed last night…ppffff. Right? I feel like this spring-winter (because what the heck else do you call this?) is really testing my patience. You want to know the truth? April used to be my favorite month but, I’m just not so sure anymore. I’ve always been a springtime lover but summertime is starting to look more and more appealing each day. It’s taking all of my strength not to blow my savings and buy a ticket to somewhere South for sunshine and warm temps. I now understand why the entire state of Wisconsin flees to Florida from January to May. Perhaps I will join them in this migration next year.
Anyway, I whipped up this light and delicious egg salad last week when I was feeling extra spring like. I just needed something fresh and super simple. I mean you can’t get more springy than eggs and fresh greens. And with Easter on the horizon this meal has me feeling in-season even if the weather isn’t. Here's hoping that spring decides to hop on over our way sometime in the next week, until then I'm going to be indulging on items that remind me of what used to be my favorite season.
Egg Salad with Greek Yogurt and Capers
Makes 4-5 Servings
6 large hard-boiled eggs
3 tbsp. low-fat plain Greek yogurt
1 tbsp. mayonnaise
2 tbsp. red onion, finely chopped
2 tsp. capers, finely chopped
¼ tsp. red pepper flakes
Salt & Pepper
4-5 slices of fresh bread
To Make Egg Salad
Peel hard-boiled eggs, slice and chop roughly. Place eggs into a medium size bowl and add mayonnaise and yogurt and mix. Fold in red onion, capers and red pepper flake. Salt and pepper to taste.
Place a generous handful of arugula on top of sliced bread. Top arugula with a few heaping spoonful’s of egg salad.
Serve and enjoy!
This recipe is equally as delicious when placed on a bed of fresh spring greens! Bonus, making it this way is also gluten-free!