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Table Charlotte- Recipes for the Week

Hatching great taste with egg salad
Add your own tweaks to this classic
Published Monday, April 15, 2019 8:10 pm
by Ashley Mahoney | The Charlotte Post

Egg salad on health nut bread.

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Hiking season has arrived.

Nothing goes better with a perfect weekend hike than a great lunch at the summit—or somewhere along the way, depending on when you get started, and how ambitious your hiking goals are. We experimented with classic egg salad, and then we added a few tweaks. Try them, and let us know what you think. Happy hiking!

Serves 2


4 slices health nut bread

4 eggs

1 tablespoon garden herb vinaigrette

1 teaspoon goat cheese grumble

2 teaspoons minced onion

8 fresh spinach leaves


Cover eggs with water in a small pot

Bring to a boil over medium heat

Cover and remove pot from heat, allowing 15 minutes for the eggs to stand

Run cool water over the eggs

Remove eggs from water, drying the shells

Remove egg shells

Chop eggs into small pieces

Place in a medium-size mixing bowl

Mince onion and add to bowl

Add cheese and vinaigrette

Stir to combine

Place two spinach leaves on each slice of bread

Add desired amount of egg salad

Top with bread

Slice in half, quarters, triangles—whatever you heart desires


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