Cranberry and Pecan Egg Salad

Cranberry and Pecan Egg Salad Recipe: A Delicious and Nutritious Dish
Looking for a healthy and tasty dish that's perfect for any occasion? Try making Cranberry and Pecan Egg Salad! This dish is a perfect combination of sweet and savory flavors that will surely satisfy your taste buds.

Ingredients (serves 4):

- 8 hard-boiled eggs, peeled and chopped
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Salt and pepper to taste
- Fresh parsley for garnish

Cooking Tips:

- To make perfect hard-boiled eggs, place them in a pot of cold water and bring to a boil. Once boiling, turn off the heat and let the eggs sit in the hot water for 10-12 minutes. Then, drain the water and run cold water over the eggs until they are cool enough to handle.
- To chop the pecans, place them in a plastic bag and use a rolling pin to crush them into small pieces.

Cooking Process:

1. In a large bowl, combine the chopped eggs, dried cranberries, and chopped pecans.
2. In a separate bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, honey, salt, and pepper.
3. Pour the dressing over the egg mixture and stir until everything is well coated.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. When ready to serve, garnish with fresh parsley and enjoy!
Appearance and Taste:
Cranberry and Pecan Egg Salad is a colorful and vibrant dish that looks as good as it tastes. The combination of sweet and savory flavors from the cranberries and pecans, along with the creaminess of the dressing, makes for a delicious and satisfying meal. This dish is perfect for lunch, dinner, or as a side dish for any occasion.
Type of Dish: Salad
Main Ingredients: Eggs, Cranberries, Pecans