Use It Up: Chive Egg Salad

Now that the temperature is rising outside, I’ve been focusing on two types of entrees:

1. Those that can be grilled (Time outside! No turning not he oven or stove!).

2. Those that can be served cold. Since we don’t have air conditioning, our house tends to be hottest and stuffiest around dinnertime. So if I have something I can prep in the morning, when I haven’t shut up the house yet and the window fans are still blowing in coolish air, it keeps things just a few degrees cooler later.

Chive Egg Salad |

This egg salad is one such dish. I just hard boil the eggs while I’m eating breakfast, and then mix everything up while I’m eating lunch, setting the salad in the fridge to chill until evening.

And as a bonus, frozen chives work beautifully here – I just toss them in, straight from the freezer. So we can enjoy this egg salad even when the chives slow down this summer!

Chive Egg Salad from Savvy Eats (

Chive Egg Salad

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: Serves 2-4

Chive Egg Salad

Traditional egg salad gets lightened up when fat-free Greek yogurt steps in for half of the mayonnaise. If you don't have chives, try this egg salad with dill as well.


  • 6 hard boiled eggs
  • 1/4 cup mayonnaise
  • 1/4 cup fat-free Greek yogurt
  • 1/4 cup minced chives (fresh or frozen)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper


  1. Peel and dice the eggs. Mix all ingredients together and chill. Serve over a green salad, on a sandwich, or over crackers.

Thai Lentil Salad

ThaiLentilSalad jpg jpg

I had this idea that I would get home from the Summit, take a break from all the planning, and dive back into my blogging and editorial calendar. Ha!  Apparently, I completely forgot about all the wrap-up emails and expense tracking that we’d need to do.  No matter, though. It has given me a ton of opportunities to chat with Heather, though we of course keep getting off track and jumping into HLS’14 planning.

It has been tough getting back into the swing of things. I didn’t cook anything until Wednesday evening, my only workouts have been long walks around town, and all of my writing has been Summit-related.  So I don’t actually have a ton to say about this salad, other than telling you that it is the perfect I-don’t-really-feel-like-cooking-but-I-need-to-get-myself-going-in-the-kitchen-again entree.  Plus, it gives me one more chance to use the Thai basil from the garden, before it succumbs completely to the chillier fall temperatures.


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