My sister-in-law recently whipped up Caesar salad egg salad for lunch and I loved her unique spin on it. Rich, creamy and flavorful, she gleaned the recipe from the Instagram of Kit Keenan so I’m sharing it with you all:
INGREDIENTS:
6 hard boiled eggs
1/2 cup mayonnaise
4 tablespoons grated Parmesan cheese
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 clove garlic, minced
1/2 teaspoon Worcestershire sauce
Salt and pepper to tast
2 tablespoons chopped fresh chives
PREPARATION:
In a bowl, whisk together the mayonnaise, grated Parmesan, lemon juice, Dijon mustard, minced garlic, Worcestershire sauce, salt and pepper until smooth. Set aside. Chop up hardboiled eggs (I love the device below for this step). Combine the cubed eggs with the Caesar dressing. Let chill for 30 minutes to allow the flavors to meld together. Once chilled, give the egg salad a final toss. Garnish with chopped fresh chives for that WOW factor.
