cook
/ by Good Thyme Kitchen
Egg Salad with Pickles
Makes 4 6 hard-boiled eggs 1 small dill pickle, chopped 1 tablespoon mayonnaise 1 tablespoon 0% Greek yogurt 1 teaspoon Dijon mustard 1 teaspoon pickle juice Pinch of kosher salt and pepper 4 pieces of multigrain bread 4 pieces butter leaf lettuce Fresh chives and paprika for garnish
In a steamer basket, over medium high heat, steam eggs for 14 minutes. Remove from heat and place in a bowl with cold water. Once eggs are cooled, remove shells and cut in half. Add yolks to a medium bowl. Add mayonnaise, Greek yogurt, Dijon mustard and pickle juice and use a fork to mash yolks to combine. Add in the chopped pickles. Chop up egg whites and gently fold into yolk mixture. Season with salt and pepper. Place butter lettuce on top of sliced bread and add a heaping scoop of egg salad to each. Top with fresh chives and a dash of paprika.
24
ScottsdaleHealth
04/18
Kari Backlund and Courtney Francis are the founders of www.goodthymekitchen.com. They are recipe developers that focus on healthy, easy and realistic cooking that the entire family can enjoy.