Tag Archives: salad

Easter Egg Salad

Just in time for the Masters.

I feel like I post recipes for egg salad all the time… see also:

Masters Egg Salad

More Egg Salad 

But this time, I’m back with quite possibly the most indulgent egg salad recipe known to man.  I randomly discovered it while perusing Pinterest and wondering what to do with all our colored Easter Eggs last week.  I read over this recipe from Nums The Word, and I couldn’t go back.

   Easter Egg Salad | oysters and pearls

I peeled these brightly colored Easter eggs we did on our Rainy Easter and got to work.

Indulgent Easter Egg Salad
via Nums the Word

Prep Time: 10 minutes

Total Time: 1 hour, 10 minutes


  • 2 Tablespoons butter, room temperature
  • 3 oz cream cheese, room temperature
  • 2 Tablespoons celery, minced
  • 1 Tablespoon Mayo (or more if desired)
  • 1 teaspoon onion, grated
  • 1 teaspoon sugar
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 hard boiled eggs, finely chopped or squished with a fork.
  • Wickles Pickle Relish
  • Bacon (optional)
  • Paprika (optional)


In a medium bowl, cream together butter and cream cheese until smooth.
Stir in celery, mayo, onion, sugar, lemon juice, Wickles pickle relish, salt and pepper until well blended.  Add eggs and mix well.  Cover and chill for 1 hour or longer.

Serve on bread or croissants if you’d like, but I chose to serve over spinach with a drizzle of balsamic vinaigrette and some tomatoes.  Sprinkle with paprika or bacon if desired.

Easter Egg Salad | oysters and pearls

I like to smash my eggs into the rest of the mixture with a large fork.  It mixes it up really well and leaves the egg in many different sized pieces.  This salad ended up being pretty colorful thanks to the Easter eggs!  And OH so indulgent.  The cream cheese and butter…. I die.

Easter Egg Salad | oysters and pearls

If you’re an egg salad lover like me, DO NOT HESITATE.  Make this egg salad immediately. You won’t regret it.  Just say you’re doing it to celebrate the Masters this week!  I doubled the recipe and used the entire dozen, just FYI.  I recommend you do the same.

oysters and pearls

Gimme Some Oven Kale Caesar Salad Recipe

I tried this kale caesar salad recipe from Gimme Some Oven the day it hit my inbox last week, and it was so good, I just had to share!  It feels indulgent, but it’s totally not.  And the tangy lime juice totally changes the feel of this caesar salad, and the kale makes certain it’s super healthy.  I won’t provide a ton of commentary, just wanted to share this recipe with y’all.  For those of you looking to kick the new year off on a healthier foot, this is a great start!  It’s not Whole30 (and would be difficult to modify to fit the guidelines, since it’s based on dairy), but still very light and healthy.  I also added a splash of plain Kefir for extra probiotics.

Kefir is a fermented milk product (cow, goat or sheep milk) that tastes like a drinkable yogurt.  Kefir contains high levels of vitamin B12, calcium, magnesium, vitamin K2, biotin, folate, enzymes and probiotics.  Because kefir does not have a standardized nutrition content, the content values can vary based on the cows, cultures, and region where it is produced. Yet even with the range in values, kefir has superior nutrition. (via DrAxe.com)  I just really like Kefir because it’s tangy like yogurt, has huge amounts of probiotics (more than yogurt), and is easy to add into smoothies, top your yogurt or oatmeal, and more.  This salad would also be delicious with some grilled shrimp or chicken added!

Happy healthy eating!

Gimme Some Oven Kale Caesar Salad | oysters and pearls


This Kale Caesar Salad is made with tons of fresh kale and Romaine, and tossed with lighter lime Caesar dressing, and trust me — it’s DELICIOUS.



  • 4 cups chopped fresh kale
  • 4 cups chopped Romaine lettuce
  • 2 cups croutons (*I just toasted some French bread and crumbled it afterwards, see instructions below)
  • 3/4 cup grated Parmesan cheese
  • 1 batch Lime Caesar Dressing, below
  • optional: 1 cup halved cherry or grape tomatoes


  • 1/2 cup plain Greek yogurt (I used non-fat)
  • 1/2 cup freshly-grated Parmesan cheese
  • 3-4 tablespoons fresh lime juice
  • 1 tablespoon extra-virgin olive oil
  • 1-2 teaspoons anchovy paste, to taste
  • 2 teaspoons worcestershire sauce
  • 1 clove garlic, pressed or finely minced
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon sea salt
  • pinch of black pepper
  • 3-4 tablespoons milk



  1. Add the kale, Romaine, croutons, Parmesan, dressing, and tomatoes (if using) to a large bowl.  Toss until combined.
  2. Serve immediately.


  1. Add all ingredients except milk to a small mixing bowl, and whisk together until combined and smooth.  Whisk in a tablespoon of milk at a time until the dressing reaches your desired consistency.
  2. Use immediately, or refrigerate in a sealed container for up to 3 days.

*To make easy croutons, just drizzle a few slices of old bread with olive oil (or brush with melted butter), and sprinkle with salt and Italian seasoning.  Toast them up until crispy.  Then either crumble them up with your hands, or use a knife to chop them into small pieces.

Inspired by Sweetgreen.

Shaved Summer Squash Salad

I’ve made this shaved summer squash salad multiple times since the first time.  It’s light and refreshing, and even Wheat was (mostly) content to have it as his entire meal for Meatless Monday.  Once.

Shaved Summer Squash Salad | Oysters & Pearls

It’s the perfect way to use those tiny, delicate summer squashes – both yellow crookneck and zucchini – without heating up a stove or an oven.  It’s best topped with a mountain of Sweet Grass Dairy Thomasville Tomme and some feta, too.

Shaved Summer Squash Salad | Oysters & PearlsShaved Summer Squash Salad Recipe
serves 8


– 10 small summer squash, approximately half zucchini and half yellow
– 1/2 cup pickled red onions, roughly chopped
– 2 fresh banana peppers, sliced
– 1 or 2 fresh jalapeno peppers, diced (optional)
– 4 or 5 green onions, sliced thinly
– 10 or so fresh mint leaves, torn
– 2 tablespoons lemon juice
– 2 tablespoons olive oil
– 2 tablespoons white wine or rice vinegar
– salt and pepper to taste
– 1/2 cup shaved Thomasville Tomme or Pecorina Romano
– 1/2 cup crumbled feta cheese


Using a sharp vegetable peeler, shave the zucchini into thin, wide strips.  I’m not joking when I say that purchasing this OXO Good Grips Y Peeler changed how I felt about vegetable peelers.  It’s amazing and a cheap kitchen addition that will make life much easier and enjoyable.

Using a sharp knife, cut the yellow squash into thin rounds.  Roughly chop the pickled red onions, slice and chop the peppers and onions, add the torn mint, and toss them all together with your hands.  In a separate bowl or measuring cup, whisk the lemon juice, olive oil, vinegar, and salt and pepper together.  Pour over the squash mixture and toss to coat.  Let sit for 20 minutes.  Add cheeses on top just before serving.

Shaved Summer Squash Salad Recipe | Oysters & Pearls

The addition of mint to this salad makes it so refreshing for a light summer meal or a delicious side salad for burgers, fish, you name it.  It’s great on its own, served with a sliced homegrown tomato or two.

Shaved Squash and Zucchini Salad with Sweet Grass Dairy Thomasville Tomme | Oysters & Pearls

 I brought it to our farm to table supper club over at Randy’s and Carol’s, and I can attest it’s a wonderful summer side dish as well.  Improvise how you see fit – ditch the peppers, add more, add pickled banana peppers instead of pickled onions… The world is your oyster.

Shaved Summer Squash Salad Recipe with Thomasville Tome | Oysters & Pearls

Happy summer gardening and eating!

Shop this post:
dinnerware (Lenox French Perle)
wooden serving bowl (Pottery Barn, Similar)
vegetable peeler (OXO Good Grips Y Peeler)

You may also like:
Quick Pickled Red Onions
Hopkins Farms CSA
Sweet Grass Dairy Cheese Making Class
Farm to Table Supper Part Deaux
Farm to Table Supper Club
Harvest Moon Farm to Table

Until Next Time