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Egg Salad with tomatoes
This is Dr. Gray Bailey's recipe and it makes a fantastic appetizer!

1 dozen eggs, hard boiled
2 tbs sweet pickle relish
2 tbs cajun seasoning
1 packet dry ranch dressing mix
salt/pepper
1/2 cup minced onion
1 cup mayo (low-fat is okay)
2 large tomatoes, sliced
1 bag baby spinach leaves
cheese slices (Gray uses mozzarella)
1 jar basil pesto

In a bowl, mash the hardboiled eggs with a potato masher. Add the seasonings, relish and onion and stir well. Stir in the mayo. Dr. Gray likes to mash his with the potato masher until it is almost a paste.
On a plate, lay out the tomato slices. Top each slice with baby spinach leaves and a slice of cheese. Top the cheese with a teaspoon or two of the basil pesto. Top that with a few tablespoons of the egg salad. Dust with extra cajun seasoning or paprika if desired.

NOTE: To hard-boil eggs, gently place eggs in a large pot and cover completely with water, with an inch over the eggs. Salt the water well. Bring to a boil over high heat. When the water gets to a rolling boil, turn off the heat. Time for 12 minutes. Using a slotted spoon, remove the eggs from the water into a bowl of ice cold water, until they are cool enough to handle.


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