Happy Easter! We think it’s only fitting to include our favorite recipe for Deviled Egg Salad over Romaine for the time surrounding Easter when you might be seeing a big influx of hard boiled eggs.
Not sure what to do with the leftovers? Well, instead of turning your colorful eggs out to pasture, turn them into a gorgeous & healthy egg salad instead. Reuse any leftover cooked eggs remaining for baskets or hunts in the soft spring grass and recycle people!
During today’s tutorial, we’ll also show you how to soft, medium and hard boil eggs a la Julia Child. At Vie even the simplest of skills are important and we want you to feel like a master in your own kitchen!
View our video below (we are airing at 2 pm on our Facebook page) and then post your photos to let us know how these recipes turned out for you!
We hope everyone has a relaxing Easter and spring break. Don’t forget to tune into our special spring break-themed Meal Plan for all stores!
Stay tuned for our first sale of 2018, beginning March 30th and get 2 months of Vie free + our new e-book, just for being a new subscriber!
SIDE Deviled Egg Salad over Romaine
Yield 8-10 servings
This recipe is very allergen-friendly, containing no gluten, dairy, nuts, grains or beans. It's also really inexpensive to make, so if you can, choose to spend just a little more on higher quality eggs--which will make this egg salad rich, creamy and healthier.
12 eggs, hard boiled & chopped
½ cup Dijon mustard
½ cup mayo
¼ cup apple cider vinegar
1-2 tsp honey or agave, to taste
½ cup chopped dill or sweet pickles
½ shallot, minced
½ bunch dill, rinsed and chopped
1 tsp salt and pepper, to taste
3 heads romaine lettuce, rinsed and sliced into ribbons (chiffonade)
- Add eggs (all if possible) to a large stock pot filled with cold water. Bring to a boil, and once water is at a boil, set a timer for 8 minutes. Once 8 minutes is up, drain off hot water and replace with cold water and ice to chill eggs and help their shells come off more easily. Peel the eggs (little hands can help!) and chop.
- Combine mustard, mayo and vinegar in a bowl with 1 tsp honey or agave to start. Add salt and pepper and mix thoroughly.
- Add to a large bowl with chopped eggs and add pickles (chopped), shallot, and dill.
- Mix gently with a spoon to combine and serve over a bed or romaine lettuce cut into ribbons.
*Once your egg salad is made, keep it in a large container for use throughout the week (and for lunches!).
Remember to keep the egg salad and romaine separate so that the lettuce doesn’t get soggy. Also, once chopped, store the romaine shreds in a large plastic bag or container with a wet paper towel and close tightly to keep salad fresh and crisp.