I LOVE egg salad sandwiches! In fact, egg salad is one of the items J and I often make on Supersized Sundays so we can have an easily prepared and healthy lunch throughout the week.
Gently place eggs in saucepan. Fill pan with water till it is about 1/2 an inch above the eggs. Turn heat to high and wait for water to boil. When water starts to boil (no earlier or later) set timer for 10 minutes. In the meantime prepare ice bath in medium bowl.
When timer dings remove pan from heat. Carefully remove eggs from the water with tongs and place in ice bath.
6 eggs – use omega 3 eggs for an added health benefit!
1/4 cup Greek yogurt or plain (I use my homemade yogurt)
1 teaspoon Dijon mustard
1/2 teaspoon prepared yellow mustard
1/4 cup chopped green onions and/or chives
2 tsp pickle juice or relish
sea salt and fresh ground pepper to taste
In a medium bowl, stir together the yogurt, Dijon mustard, yellow mustard, pickle juice, dill and green onions/chives. Add a squeeze of lemon juice. Chop the eggs into chunks and mix gently with the dressing. Season with salt and pepper.
Place salad covered in fridge for an hour or two so flavors can fuse.
My open faced sandwich with vinegar cucumbers & J’s sandwich with extra yellow mustard and spinach. I also like egg salad on a whole wheat cracker smeared with laughing cow cheese. YUM! Try WASA crackers, Triscuits or good ol’ (wheat) saltines.