Confession: I’m always craving egg salad of the eggless variety. Itching to make this salad a bit less straightforward and more playful, I decided to incorporate it into a colorful dinner spread, featuring local produce I picked up at the market last weekend. Rather than scooping the eggless salad onto a naked plate, or a bed of greens, I opted to let it rest gracefully atop sautéed Portobello mushroom caps. These eggless egg-dressed caps were accompanied by steamed asparagus and sliced tomato, resulting in a balanced meal ranking low on the glycemic index and high on the satisfaction scale.
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