My first post of the new year…I seem to be looking forward a lot more than normal. I hate wishing the time away, but 4 years cannot go by fast enough. I hate that in 4 years my oldest daughter will be in college. I hate that these are such important years for her to grow as a woman. But I dread more the role model that our electoral college chose to lead our country. It wasn’t until Saturday that I actually believed there is a path forward, and that people are not going to sit back and watch. I was almost in tears to see that our global friends were right there with us…standing up for what is right – Paris, London, Sydney, and on and on – it is not America First – it is Humanity First.
I find myself cooking and baking less and less these days – I am busier than ever, but unfortunately not in the kitchen. When I am in the kitchen, I am focused on making things that are going to save us time during the week. Tonight one of our dinner table conversations was about our public school system – and the huge budget deficit that we are facing. My youngest daughter has decided that maybe if the government can fully fund education, that means that school lunches might actually be edible. I didn’t have the heart to tell her that school lunches were the least of their worries – although I did remind her that she was lucky to have healthy food at home to bring for lunch. Particularly this week!
Egg salad has become somewhat of a delicacy in our house. It is definitely something that both girls LOVE for their lunches. When Stonyfield Farms asked us to try their new Double Cream yogurt, along with some spices and mixes from Simply Organic – I was over the moon. It didn’t take me more than a minute to figure out what I was going to make. Aside from using the wonderful dips as an afternoon snack with carrot sticks – I decided to use some in making egg salad. What a delicious treat. First of all, this yogurt is really incredible, it is like a mild form of sour cream, it is so rich and thick, but more like a crème fraiche – since the sour flavor really doesn’t come out. I hear it will be on the market real soon, so go give it a try yourself. And as my daughter would say – School Lunches First!!
- 2 cups double cream Stonyfield Farms yogurt
- 1 package Simply Organic Onion and Chive Dip
- one dozen hard boiled eggs
- 2 stalks celery, chopped
- 2 tablespoons fresh dill, chopped
- 2 teaspoons salt
- Simply Organic Smoked Paprika
Mix 2 cups of the triple cream yogurt with the package of onion and chive dip. Refrigerate for 30 minutes.
Chop the hard boiled eggs and mix with the celery, fresh dill and salt. Add 1/2 cup of onion and chive dip. Mix until all ingredients are incorporated. Sprinkle lightly with smoked paprika on top.
For a printer-friendly version of this recipe, please click here: onion-and-chive-dilled-egg-salad
Please note: As a Team Stonyfield ambassador, I am being compensated. All opinions about Stonyfield Farm’s products and Simply Organic are always my own.