Happy National Egg Salad Week on Atlanta and Company!!

by | Apr 17, 2017 | Soups, Salads and Sides, Taste and Savor

Happy National Egg Salad Week

The week around the Easter Holiday is typically a week filled with eggs and bunnies. I’ll let you eat the chocolate bunnies, but here are two great ideas for leftover boiled eggs that will make everyone happy! Fun Host Christine Pullera and I are cooking up some yummy salads to celebrate the week on Atlanta and Company this morning.

Lets take our Egg Salad and Make it Delicious and Better: First I’m sharing a will make a Mediterranean twist on a traditional Egg Salad. Its full of the flavors of the Med including Olive Oil, Yogurt and Italian Herbs and Spices. Lots of good nutrition too – including fresh Basil.

Next I’m adding a French Twist – Easy Salade Nicoise or French Tuna Salad. We’re using canned tuna for this beautiful salad that knocks flavor out of the park with its tangy tarragon dressing. The flavors of Spring!

Taste of the Med Egg Salad

¼ Cup Greek Yogurt, Plain Flavor
2 TB Extra Virgin Olive Oil
1 Tsp Lemon Juice
2 Tsp Italian Seasoning
¼ Tsp Red Pepper Flakes
½ Tsp Sea Salt
¼ Tsp Freshly Ground Black Pepper

8 Large Hard Boiled Eggs, Chopped
½ Cup Chopped Sundried Tomatoes (the ones you buy dried – not in oil)
¼ Cup Chopped Green Onions – green parts only
½ Cup Chopped Cucumber
¼ Cup Chopped Kalamata Olives
2 TB Capers

Chopped or Shredded Basil for Garnish

Step One

Add the Dressing Ingredients to a bowl and whisk together.

Step Two

Add the eggs, tomatoes, onions, cucumber, olives and capers to another large bowl. Fold in the dressing gently. Garnish with Basil.

**This salad “develops” more flavors when you put it in the refrigerator for a couple of hours – even overnight!

Salade Nicoise with Tarragon Vinaigrette

2 (*8 OZ) Cans of Albacore Tune
1 TB Olive Oil
Sea Salt and Ground Black Pepper
2 Heads Boston, Bibb or other Soft Lettuce and Halved
8 OZ Boiled Fingerling or Red Potatoes, Chopped In 1” Pieces
4 Large Boiled Eggs – Quartered
½ LB Green Green Beans, Still Crisp
2 Large Roasted Red Peppers, Julienned, (Cut in Thin Strips)
½ Cup Pitted Kalamata or Nicoise Olives
1 Tin Anchovies, Drained Well (traditional, but optional)
¼ Cup Capers
¼ Cup Chopped Fresh Chives
*Tarragon Vinaigrette

Step One

Toss the tuna in a bowl with the olive oil and salt and pepper. Tear the lettuce into bite sized pieces and place it on a large platter. Arrange the potatoes, eggs, green beans, red peppers and olives around the edge of the platter. Lay the anchovies over the eggs. Mound the tuna in the middle.

Step Three

Sprinkle the capers and chives over the entire salad. Drizzle with the Tarragon Vinaigrette and serve with a crusty multi-grain baguette and a pitcher of the vinaigrette.

Tarragon Vinaigrette

¾ Cup Extra Virgin Olive Oil
1/3 Cup White Wine Vinegar
1 Grated or Minced Garlic Clove
1 Tsp Sea Salt
2 Tsp Dijon Mustard
½ Tsp Freshly Ground Black Pepper
¼ Cup Minced Fresh Tarragon

Shake the ingredients together in a jar.

***Salade Nicoise is a classic Provencal dish that sings with flavor and color, and is a great source of delicious nutrition. Not only are the brightly colored veggies beautiful – they are full of fiber and antioxidants. Plus, the tuna and anchovies are super sources of omega 3 fats and the capers contain quercetin, a potent anti-oxidant.

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