Instructions

1. Prepare your eggs to a medium or hard boil. (We love a small electric steamer appliance for this, but whatever way works best for you is good! Need some instructions? Look here!) Transfer the eggs to an ice bath immediately after cooking, and peel while they are still warm.
2. Chop the eggs (whites and yolks) into very small pieces. Add eggs and all other ingredients to a large bowl and stir gently until well combined.
3. Serve with crackers, on greens, stuffed into pita, or on toast for a light and cool summer lunch.

This recipe keeps well in the fridge for up to 3 days.

Here’s the easiest way to steam fresh corn on the cob! Place up to 4 whole corn cobs (be sure they are still in the husk!) directly into the microwave, and cook on high for 2 minutes per ear. Carefully remove the corn from the microwave with an oven mitt, and allow the cobs to cool for a few minutes. Once cool enough to handle, slice off the non-tassle end at it’s widest, shoulder part. Hold the tassle end and firmly squeeze the steamed ear of corn out the cut end. This method leaves you with clean, no-silk cobs of freshly steamed corn. To easily remove the kernels, lie the cob down on a cutting board and slice parallel to the cob to remove the kernels in planks. Continue around the cob until all the kernels are removed. (Alternatively for this recipe, you can use 1.5 cups drained canned corn kernels or thawed frozen corn kernels.)