There aren't spring days more lovely than those that we've encountered the early part of this week. Moderate temperatures combined with sunshine and cotton-candy clouds with blue sky. It's been just beautiful - the perfect weather to work like mad getting the garden in. Yesterday was a tremendously productive time planting tomatoes, peppers, eggplant, and herbs. Spring is definitely off to a running start!

Our neighbor called me last week to pick up some fresh asparagus and a couple dozen eggs. She was busy making preparations for a special birthday celebration for her mother-in-law. She needed three cups of asparagus for an apparently legendary salad (for which I need to request the recipe). She was also making egg salad. Her plans sounded so perfectly seasonal.

Well, this morning as I thought about Mother’s Day coming up, I wondered about making a meal using some of the early vegetables and herbs that we have growing. Plus, we always have eggs in abundance. To make the story short: I’ve got egg salad on the brain!

My version below substitutes traditional mayonnaise for thick, tangy Greek yogurt, since some people in our family don't care for mayo. It's easy to envision taking a lovely spoonful of homemade egg salad and resting it on a bed of fresh lettuce dressed with a simple vinaigrette. Add your favorite bread and some fresh fruit – and there’s a nice light luncheon.

Spring Onion Egg Salad

6                      hard-boiled eggs, cooled and chopped

1/3 cu.             Greek yogurt (prefer Fage 0%)

3 Tbsp.             green onions, finely minced

2 Tbsp.             parsley, finely minced

1 tsp.                fresh thyme, finely minced

pinch                 sugar

to taste             salt

to taste             pepper

• Place all ingredients except salt and pepper into medium-size bowl.
• Gently mix together using rubber spatula. Season to taste with salt and pepper.
• Chill well and serve as a main-feature to a salad plate or as a sandwich filling. Enjoy!