Mediterranean Egg Salad

It's Monday again. Bleh.

At least this week, we aren't fighting daylight savings...though I had an epiphany yesterday when my mom and I were talking about the trials and tribulations of daylight savings. I noted that last week, I just felt totally thrown off, unhappy and kind of depressed. In fact, one night, I came home, put pajamas on immediately and told Shaun that I just needed to go to sleep (right after Penelope went to bed). My mom said that she always feels a little blue during the spring forward week. I never knew this was a thing, and maybe it's just us, but now I'm curious if this is in fact a thing, like seasonal depression? I can fall back like a champ (my mom and I agreed it's the best day of the year), but something about springing forward just doesn't sit well with me. Anyone else feeling blue over the last week?


In any event, and on an unrelated note, can we talk about egg salad for a moment? I always forget how much I love egg salad. When it comes to hard boiled eggs, I can take them or leave them. They are typically relegated to those weeks when I'm going relatively carb-free, they usually smell unpleasant, and I really just don't eat them unless I have to. Egg salad, on the other hand, is another story. I usually make mine with an egg white to yolk ratio of 2 to 1. I love it with just a tiny bit of mayo and dijon mustard and a lot of salt for good measure. Served open faced on toast, what is better than that?

But then I saw this Mediterranean Egg Salad last week on Living the Gourmet. Talk about turning up the volume on a potentially dusty classic. As part of my Secret Recipe Club assignment for this month, I knew I had to give the Mediterranean Egg Salad a try. I'm so happy I did.

I really loved this version. No mayo, no mustard. It's still just moist enough and the added flavors of lemon juice, capers and red onion made this a truly special lunch. I left out a few of the ingredients that the original recipe called for (anchovies - because anchovies - and sundried tomatoes because I just forgot to buy them), but I hope you try any variation of this recipe. I think it might be my new standard. I could never do Catherine's unbelievable photos justice, but I hope she knows how thankful I am for this beautiful recipe and how much I enjoyed perusing her blog, chock full of tempting recipes!


Mediterranean Egg Salad

*Adapted from Living the Gourmet

7-8 hard boiled egg whites + 3-4 yolks

1 stalk celery, finely chopped

1 Tbsp capers + 1 Tbsp caper juice

1/2 tsp kosher salt

1/4 tsp black pepper

1/2 tsp paprika, divided

2 tsp olive oil

juice of 1/2 lemon 

1/4 red onion, thinly sliced

large lettuce leaves (romaine, bibb)

bread, if desired

Combine the hard boiled egg whites and yolks in a bowl and roughly chop. Gently mix in the celery, capers + juice, salt, pepper 1/4 tsp of paprika, olive oil and lemon juice. Serve atop lettuce leaves or toasted or crusty bread. Garnish with red onion slices and the remaining 1/4 tsp of paprika. 

Devour promptly.

While this is a dish casual enough for Sunday lunch on a warm spring day, I also think this would make a great party appetizer on tiny toasts, made into deviled eggs or on teeny lettuce wraps! Thanks Catherine for this lovely recipe!


Do you like egg salad? How do you make it?

Do you ever suffer from the daylight savings blues?