Egg Salad Canapés & Romaine Salad


Eggs! Eggs! Eggs! I adore eggs! It will not be the last time I will say this, haha. I just love ’em! This is a simple recipe for egg salad served on heirloom tomato slices. In late summer, Costco had beautiful organic heirlooms and I was inspired to make this simple dish for dinner one evening.

For a single serving:

Egg Salad: Combine: 2 Hard boiled eggs (chopped), 1 TB Homemade mayonnaise, 1 tsp Dijon Mustard (I used a grainy one this time), 1/4 tsp onion powder, salt and pepper to taste.

Slice large tomato into thick slices, so they can hold the egg salad like a slice of bread would.

Green Salad: 2 c. Romaine (chopped), 1 tsp olive oil, squeeze of lemon, 1 minced garlic clove, salt and pepper to taste. Note on dressing the salad: add oil and toss with romaine first, then add the rest of the ingredients, and toss again.

Avocado slices could go atop the canapé or into the green salad.







This was delicious, but some thoughts after the fact:

Tomatoes are super juicy. I was thinking for next time I could place them on paper towels to soak up some of the juices and make this a little neater to eat.

Cucumber slices on top of the tomato would provide some more veggies, a nice crunch and added flavor.

For the egg salad: fresh minced garlic may provide a additional depth of flavor.

To boost protein, this could be good with a breakfast sausage of your liking.

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