Things have been crazy lately, so simple fare was on the menu

Egg Salad

Bacon flakes

INGREDIENTS :

Eggs
Mayonnaise
Greek Yogurt
Yellow mustard
Parsley
Chives
Minced onion
Salt
Black pepper
Paprika
Dill
Dill relish

It’s a pretty standard egg salad. If you know, you know. The “twist” is that, instead of just using mayo, I substitute Greek yogurt for half of the mayo. This reduces the salt content without sacrificing the color, texture and flavor.

*****

I’ve been trying to get to the grocery for a week now, but things have been nuts lately.

My aunt has had doctor appointments every day this week, she’s got vision problems right now, and her fiancé- who would normally drive her- has been sick himself. So because I’ve been transporting her everyplace, the fridge is kinda bare. The only food I’ve been able to get was some nice sourdough loaf and a roasted garlic bread from a German bakery just down the street from one of her appointments.

In order to keep the family fed, I made egg salad, which we had as sandwiches on the from the Germans (toasted). Mom had hers on the garlic with American cheese; mine on the sourdough.

I was getting ready to chow down, and on a whim, I added the bacon flakes. I don’t usually eat those, but…

Well, I’m glad I did! They added a smoky flavor, some saltiness, and a little crunch.