Egg Salad Grazing Plate
When the holidays get tough and you need some effortless sustenance, this Egg Salad Grazing Plate satisfies for breakfast, lunch, dinner, or a snack! Served with your favorite fruits and veggies.
Ingredients
For the Egg Salad:
- 4 hard-boiled eggs, chopped
- 2 tbsp mayonnaise
- 1 tbsp sour cream
- 1 tbsp dill pickle relish
- 1 large stalk celery, diced small
- 1/2 lemon, juiced
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp Cajun seasoning
- 1 tsp fresh thyme, minced
For the Grazing Plate:
- 1 cup baby carrots
- 1 cup sugar snap peas
- 1/2 cup blackberries
- Gluten-free crackers
Instructions
- Start by boiling your eggs. Add the water to a pot and carefully place the eggs in the water. Turn the heat to high and bring the eggs to a boil.
- Boil for 5 minutes exactly. Drain the eggs.
- Crack each warm egg and place into a bowl of ice water. Let sit for 2 minutes, then easily peel your eggs.
- In a medium bowl, add the mayo, sour cream, relish, celery, lemon juice, onion powder, garlic powder, Cajun seasoning, and fresh thyme. Whisk to combine.
- Add the eggs and season them with optional salt and pepper. Mix together until homogenous.
- Place the egg salad in a small bowl on a plate. Decorate the plate with the baby carrots, sugar snap peas, blackberries, crackers, and anything else you’d like.
- Serve immediately.
Notes
This method for boiling eggs places the eggs in cold water before bringing to a boil. This allows for a cook time of 5 minutes from the moment the water begins to boil, not from the moment you turn the heat on!
Tried this recipe?Let us know how it was!