Wednesday, December 4, 2013

bohoEATS…eGGWHITE Egg Salad

We just got home from L.A. and I always get so much inspiration from what to cook, decorating tips to stepping up my Wardrobe…  We never have enough time there!  

We start our mornings at Joan's On Third (i just booked our Christmas Dinner Order from Joan's this morning! so excited) and then stroll down 3rd to all our Favorite Shops.  I find so many fun ah-mazing pieces for the babies at our favorite kid's boutique, Eggy, and then we get our arm party fix at M.Cohen (We first meet Maor in front of his store, while he was getting it ready to open & We fell in love with his work and his style!)  -this trip, Maor was very generous to give Caymus his first bracelet- it looks great with his Rainbow Bracelets he made :)

After an amazing trip of good vino, too many Morning buns, and Madeo penne pasta i gotta detox before we head back for Christmas.  Sooo… i made this today.
recipe adapted from the sprouted kitchen

5 organic cage free eggs
1 organic celery stalk
1 tablespoon nonfat organic greek yogurt
3 tablespoons of a good organic dijon mustard
1/4 c finely chopped fresh organic chives
salt and pepper
*optional add fresh diced Cornichons, jalapeños, or some fresh dill.

Boil eggs and cool.  Finely dice the celery and combine with yogurt, dijon mustard, and chives.  Discard three of the egg yolks and finely dice the remaining two whole eggs and three whites.  Add eggs to mixture and season with salt and pepper.  

We love to add sriracha and eat with Blue Diamond Artisan Sesame Seeds Nut Thins or over lettuce.

Enjoy! bohoJC

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