OK, fine, it wasn’t that epic. Maybe I am being a bit dramatic. But, I am proud of myself for being creative. And so, we had a BOS (Big Ol’ Salad) for lunch! Greens with hard-boiled eggs and sliced avocado, with a creamy lemon-dill dressing. All made with ingredients I happened to have leftover from other meals I made this week. I will definitely be making this again. Yum yum yum.
As some of you who read my sriracha deviled eggs post know, I am a self-proclaimed horrible egg peeler. Well, not anymore! I have discovered, with the help of several comments from that post (thanks, Sandra and Cindy!) a way to make PERFECT hard-boiled eggs that are easy to peel. Yayyyy! Now the next thing I have to master is baking a TASTY whole wheat bread from scratch (keyword=tasty. Any suggestions, folks?). That’s next week’s project. Moving on to the salad…
The dressing was very easy to make and very tasty. The base I used was dill and lemon, but you can use any combination of herbs you want (which makes this a great way to use up fresh herbs that would otherwise go to waste), and you can replace the lemon juice with white or red wine vinegar, making it very versatile. It reminded me of an easier version of my homemade ranch dressing. I added chopped dill, sour cream (Greek yogurt can be used as well), lemon juice, and salt and pepper to my Pyrex 2-Cup Measuring Cup (a great way to measure all the ingredients to a dressing without getting all your cup measures AND a bowl dirty- just make it right in the measuring cup!) and after stirring together, I added just a couple of tablespoons of whole milk to thin it out.
Just layer mixed greens, sliced hard-boiled egg (if you don’t have an egg slicer, it’s a handy kitchen tool!), and sliced avocado, and drizzle lemon-dill dressing on top. You’re also going to love this Greek Yogurt Egg Salad with Dill and Lemon. Best BOS ever! Be sure to check out my post on How to Make Easy Peel, Perfect Hard Boiled Eggs EVERY time!
