Country Egg Salad

By RoketJSquerl

Ingredients

• 1/2 tomato
• 2 tbsp yogurt
• 1 spring onion
• 4 hard boiled eggs
• 3 tbsp mayonnaise
• 1/4 tsp onion powder
• 1/4 tsp Dijon mustard
• 1/8 tsp garlic powder
• 1/4 to 1/2 tsp salt
• pinch of pepper
• lettuce
• chives
• buns

Details

Servings 4

Preparation

Step 1

Everyone has their own way of boiling eggs. I first boil the water, plunge in the eggs and boil them for 8 minutes. Run cold water over them and let them cool off. Finely mince a spring onion. Discard the dark green leaves. Squeeze the seeds out and chop up half a tomato. Which brings me to the chives. Use lots and lots of chives. They’re funky green, they’re crispy and they have a great flavor. It’s like a crossing between mild spring onions and garlic. Mix 3 tbsp mayonnaise with 2 tbsp low fat yogurt. This is the best combination ever. The yogurt adds a slight tang and freshness. It’s great. Add a pinch of pepper, 1/4 tsp onion powder, 1/8 tsp garlic powder, salt (start with 1/8 and add more later) and a heaping 1/4 tsp Dijon mustard. Blend everything together. Also pour a little bit of lemon juice in. Just a tiny squeeze. I’d say use fresh lemon juice, but you’re gonna be using so little it would be a waste to cut a lemon in half for it. Get the spring onions in the bowl. Sprinkle a royal amount of chopped chives in there as well and give everything a good stir. Peel the eggs and using a fork (or knife), coarsely mash them. I never turn them into a puree. Still want to be able to identify the eggs rather than see a muddy, yellow substance oozing out of my bun later on. Add the chopped tomatoes and the mayonnaise mix. The dressing will be precisely enough to royally coat the eggs without drowning them. Carefully blend everything together, don’t beat the heck out of it or you’ll still end up with previously mentioned muddiness. Give it a good taste, add a little extra salt if it needs it and voila, you’re done. Pick out a few pretty lettuce leaves. Wash and dry them. Cheese. Egg salad needs a little cheese. Period. No, no debating or negotiating, it needs cheese. Put the lettuce on top of a bun, throw a few cheese slices on top, add a royal amount of egg salad and garnish with a few chives. This egg salad, in all its simplicity, is absolutely divine. There’s really no other word for it.