You know what is up this morning? Egg salad. Yep, egg salad on crusty olive bread. It’s also what’s up for lunch and probably dinner.
It’s a recipe from Andie Mitchell’s second book, but first cookbook Eating in the Middle.
You know, I’m going to tell you the book is awesome—I don’t do bad reviews, it’s not my thing. There are way too many good books to share—so yes, I’m going to insist you order it! You should also know, I’m going to tell you she is one of the loveliest people I’ve come across. Aside from the obvious of being stunningly gorgeous, she’s honest and genuine—the kind of person that immediately puts you at ease.
But back to the book and why I love it. Andie shows you healthy and thoughtful eating doesn’t have to resemble rabbit food. Her recipes are wholesome and full of flavor. The book takes you from breakfast to dinner with sides and recipes for gatherings in between and dessert to finish it off. Along the way you’ll find the same endearing person that resonated with some many of us for her honesty about finding balance in life and our relationship to food.
There are so many great recipes, so I struggled a bit with finding which one to share, but I settled on the Breakfast Egg Salad, because the idea of having it for breakfast never occurred to me. Now that I have had it – its been on repeat for two days. The only slight change I made to the recipe was in replacing the red onions with radishes because my little guy doesn’t do raw onions.
Breakfast Egg Salad
Ingredients
- 6 large eggs
- 2 tablespoons full-fat mayonnaise
- 2 tablespoons plain 2 % Greek yogurt
- 2 teaspoons Dijon mustard
- 4 slices cooked bacon, crumbled
- 3 tablespoons finely chopped red onions (I subbed in radishes)
- 1 tablespoons finely chopped chives
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 pieces of whole grain bread, toasted
Instructions
Place eggs in a medium saucepan, cover with 1 inch of water, and bring to a boil over high heat. Remove the pan from the heat, cover and let stand for 12 minutes. Immediately transfer the eggs to an ice bath for 5 minutes. Peel and chop the eggs.
In a medium bowl combine the eggs, mayonnaise, yogurt mustard, bacon, red onion, chives, salt and pepper. Serve on toast. The egg salad will keep in an airtight container in the refrigerator for 1 day.
Tieghan Gerard says
Ahhh! Love this salad! I am all about eggs…and this cookbook! Love both! 🙂
gerry speirs says
Another awesome recipe from this book! Love the simplicity 🙂
todd wagner says
I could eat this salad everyday for the rest of my life!! Simply stunning..
Medeja says
Who wouldn’t love such breakfast!? Yummy!
Tori//Gringalicious says
Egg salad for breakfast totally sounds like my kind of thing! It looks divine!!!
Katrina says
Egg salad definitely belongs on a breakfast table too! So delicious!
Taylor @ Food Faith Fitness says
I am seriously LOVING the idea of egg salad at breakfast. I typically think of it just for lunch! Pinned!
Christine says
this looks amazing and is making me wonder why I’ve never thought to have egg salad for breakfast either!
Lauren @ Climbing Grier Mountain says
Andie’s book is the bomb.com! Can’t wait to try this recipe!
Alice @ Hip Foodie Mom says
I just made this yesterday! love Andie’s new book!
Heather Christo says
Just the cover of the book makes me happy! the toast and eggs looks gorgeous- can’t wait to get my hands on this book!
Gaby Dalkin says
This look so delicious! I also like that you’re honest about the very likely possibility of this dish being breakfast, lunch and dinner 😉
Jennifer Farley says
This recipe sounds amazing. I can’t wait to check out the book!
Jenny Flake says
What a lovely egg salad!! Beautiful Naomi!!
Andie Mitchell says
You are amazing, Naomi! I swear I would say the exact same things about you–you are just the loveliest person. So beautiful through and through! Thank you from the bottom of my heart for this incredibly warm, loving, and GORGEOUS post about my cookbook!! I can’t begin to tell you how much it means to me <3
xoxox Andie
Kari says
Egg salad is totally my favorite!
Kari
http://www.sweetteasweetie.com
Mary Ann | The Beach House Kitchen says
Love the sound of this recipe Naomi! Perfect breakfast! Can’t wait to try!
Brenda @ a farmgirl's dabbles says
Andie is such a joy, and her cookbook is just as lovely. I’ve made this breakfast egg salad recipe 3 times in the past week, so good!
Maria says
Looks so tasty!
Megan {Country Cleaver} says
I have been loving Andie’s book – this is going to be next on my list of what to make, because i always start my day with eggs!!
lynn @ the actor's diet says
Yay, Andie! I just interviewed her for my podcast and I LOVE THIS COOKBOOK.
Brandon @ Kitchen Konfidence says
I have eggs for breakfast many ways, but I don’t usually make egg salad. Love this idea though! Could probably make a bigger batch on Monday to eat throughout the week.