Dinner is Served: Paleo Honey Lemon Chive Egg Salad
My dinners are often an event. There’s hours that go into each meal, including that time browsing recipes aimlessly, tagging and emailing myself all the wish-list ones that may make the cut. There’s the grocery store time, picking out the ingredients for two of the recipes, just so I have options when I get home. And then there’s the food prep, cooking, and photographing.
Of course, photographing is the most important part. I often eat my meals cold after plating, lighting, and 100 photos later.
The great thing about this recipe is that you don’t need to spend all that time browsing, buying, making, and letting your food get cold.
For starters, this dish is already cold.
Second, it’s beyond easy and multitasking is a cinch.
And third, it’s tasty. Yeah, that third point was weak but you get the idea.
It’s also odd. You wouldn’t think the honey and greek yogurt marries well with the egg, sausage, and chives but oooooh it does.
Revised from a recipe I made way back when, for Lemon Basil Honey Egg Salad, with a little extra protein thrown into the mix.
Enjoy!
Paleo Honey Lemon Chive Egg Salad
- 6 hard-boiled eggs, sliced into quarters then into thirds (or just slice and dice, baby!)
- 3 turkey/chicken sausages, sliced in half length-wise then sliced into smaller pieces
- 2 tbsp plain Greek yogurt
- 2 tbsp fresh chives, finely chopped
- 1 tbsp fresh basil, finely chopped
- 1 tbsp honey
- 1/2 tbsp green onions, finely diced
- dash chili powder
- 2 tbsp lemon juice
- 1/2 tsp salt, or to taste
- pepper, to taste
Directions:
Prepare your perfect hard boiled eggs.
Combine Greek yogurt or mayo, chives, basil, honey, green onions, chili powder, lemon, salt and pepper in a medium-large bowl. Add the eggs and sausages, toss to combine.
Serve.
See. Wasn’t that easy?
What process do you follow when picking out dinner?
