No Mayo Chopped Vegetable and Egg Salad

I cannot wait for this cold, rainy, snowy, blizzard of a winter to be over. This light egg salad over a bed of butter lettuce reminds me that there are warm days in our future, and we won’t be craving comfort food and pots of steaming stew forever. If you have 10 minutes to spare, you have plenty of time to prepare this flavorful lunch or mid-morning snack.

In a medium bowl, mix a couple chopped, hardboiled eggs with a few spoonfuls of chopped parsley and basil, 1 carrot chopped into rounds, 1 chopped vine tomato, 1/4 thinly sliced red onion, salt, pepper, lemon juice, and olive oil. Lightly toast whole wheat multi grain bread and smear with avocado. Top with butter leaf lettuce and a few slices of tomato, and then spoon the egg salad on top. Don’t kid yourself and try to pick this up like a tartine: you will most definitely require a fork (and a napkin).

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