One of my favorite things about Easter is all the delicious food we make and afterwards enjoy without any regrets, because it is holiday season. We celebrate by the orthodox calendar and follow its traditions. So rather than having a chocolate egg treasure hunt, we paint our eggs using various creative techniques to show off the artist in us. Of course the majority of us end up making much more that we can actually consume and therefore produce a lot of food waste. That’s why I came up with a few ways to use up all the boiled painted eggs, so we don’t have to throw them away. The first idea that came to my mind was making an egg salad. Traditional egg salads can be quite heavy and oily, but after all the Easter bread I ate, I wanted to make a lighter version that is still as delicious. To replace that creamy texture of mayo, I used avocados and greek yoghurt and to be honest it came out tasting even better than the original recipe.
1/2 chopped cucumber
1/4 cup chopped spring onion
1 bunch fresh dill
3 tbsp. chickpeas
For avo “mayo” sauce:
3 tbsp. greek yoghurt
1 tbsp. dijon mustard
1 tbsp. olive oil
1 tsp. garlic powder
1 tsp.onion powder
1 tsp. black pepper
What to do?
- Prepare sauce by blending all the ingredients together.
- In a large bowl combine chopped eggs and cucumber, dill, chickpeas and spring onion and pour the sauce over.
- Mix thoroughly until everything is well coated.
- Serve with bread or along side chopped leafy greens.
- if you want to make your egg salad have a punchier taste, add gherkins, capers or olives
- instead of cucumber, celery is also a great addition