Fresh tarragon, cornichons and dijon enhance the flavor of this totally mayo-free take on egg salad.
There’s just something about the warmer weather that makes me crave egg salad. My husband makes a fantastic egg salad every time we go to the beach. It’s a tradition that started with his grandparents when he was a kid.
We bring it in a big container in the cooler with a loaf of bread and lots of fresh fruit and veggies to go alongside. It always hits the spot, and our son loves it, too.
But I was craving something a little lighter than a mayo-laden egg salad for lunch recently, and I knew that Stonyfield Greek yogurt was the way to go.
I love that it adds tanginess and creaminess without any additional fat. Sometimes I feel like I still need a little mayo mixed in when I substitute Greek yogurt, but it works out perfectly in dishes like this.
I also added nutritional boost to this egg salad by including Barlean’s Forti-Flax.
I’ve used flaxseed in smoothies and granola for a long time now, but I always bought whole seeds and ground them as I used them since they lose a lot of their nutrients once they’re ground.
Barlean’s uses a gentle cold-milling process that brings out the essential Omega-3 fatty acids without damaging them or altering its natural light, nutty flavor.
It also packs fiber, all 10 amino acids, vitamins and trace mineral and phytonutrients including lignans. Talk about a nutritional powerhouse!
I loved the mild flavor that the Forti-Flax added, and it didn’t change the texture of the egg salad at all.
I served this on toasted multigrain bread, but feel free to use your favorite bread or even serve it over salad greens or even inside Bibb lettuce cups.
The mild spiciness of sliced radishes and some fresh pea shoots were the perfect garnishes for these sandwiches. I ate them for lunch several days in a row – it kept really well in the fridge!
I’m looking forward to bringing some of this fancied up egg salad on our next beach trip. Maybe this will be the new family tradition!