A low-fat healthy lunch that is quick to make and full of flavor.
I tend to have a very fickle relationship with egg salad. I probably last had it a good six months ago, if not longer. I like it just fine, but I don’t go looking for it very often. I need to be in the mood for it. Or, as the case may be today, be inspired by a recipe for it.
Do we really need a recipe for egg salad? No, not if we’re making the basic standard version. This is not that. This recipe for Lemony Egg Salad with Basil and Capers is one of those unique combinations that I never would have thought to put together. Lemon juice? Capers? With egg salad? But then you have it, and can’t imagine how you got by without it.
Between the creaminess of the egg salad, the slight sharp tang of the lemon juice, and the salty bite of the capers … it’s an unusual combination that just works. You’ll have to trust me.
The recipe only calls for a tablespoon of mayonnaise, and I used low fat since I’m not really eating mayonnaise these days. Served on a slice of dark toast, and a clean eating lunch doesn’t get much better … and simpler … than this.
August 19, 2010, Photo #148
How is it possible that it’s already time to send out invites for our Annual Back-to-School Rainbow Cake party? It seems like just yesterday we were celebrating the end of the school year, and here we are, ready to start a new year already. I’ve actually never sent out formal invitations, but I was inspired and wanted to do something a little different this time around. Let the fun begin!…