Saturday was a memorable day. It was Pi Day – and an extra special one at that. People around the world celebrated by baking, buying and delighting in sweet and savory pastries. I got in on the action, too, thanks to the kind folks at my local Whole Foods, who gifted me a gorgeous double-crust apple pie.
It wasn’t a random handout. You see, about two weeks ago, the marketing team leader contacted me about “potential partnering opportunities.” I adore the store and visit it frequently, so it was a no-brainer. A few days after our chat, I was handed a bagful of goodies to play with and promote. And then came this surprise from their bakery department.
All this to say, I decided to whip up something light for dinner so we’d have plenty of room for pie that night. On the menu: egg salad with Greek yogurt (because I despise mayonnaise) on homemade brown bread (using this easy no-knead recipe). Of course, if you’re not in the mood to bake, you could pile the salad on store-bought bread, crackers or leafy greens.
P.S. If you’re curious, the apple pie was divine! It had a perfectly flaky crust and melt-in-your-mouth filling with subtle citrus and spice undertones.
Recipe adapted from Best Recipe Box.
- ½ cup diced celery
- 2 green onions, thinly sliced
- 1 small dill pickle, finely chopped
- ½ cup Greek yogurt
- 2 teaspoons sweet hot mustard
- ½ teaspoon smoked paprika
- ½ teaspoon sea salt
- freshly ground black pepper, to taste
- 6 hard-boiled eggs
- microgreens (optional, for garnish)
- In a medium bowl, combine the celery, green onions, dill pickle, yogurt, mustard, smoked paprika and salt; stir to combine. Season with pepper to taste.
- Cut 2 eggs in half lengthwise; discard yolks or reserve for another use. Coarsely chop egg whites and remaining whole eggs. Add chopped eggs to bowl and stir gently to combine.
- Serve on bread, crackers or leafy greens. Top with microgreens, if using.
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