- 4
Ingredients
- 8 large eggs - hard boiled, peeled, cooled.
- 1/2 cup mayo
- 2 small stalks celery, finely chopped
- 2 green onions, white and green parts, finely chopped
- 1/2 C chopped mix of any of the following herbs- Italian parsley, dill, tarragon, basil, cilantro
- 1-2 tsp. Dijon mustard
- 1- 2 Tablespoon capers
- 1 teaspoon lemon zest
- 1 avocado- ( dice half, slice half)
- 2 Cups micro greens or sprouts
- sliced radishes-- optional
- sliced tomatoes-- optional
- Kosher salt and freshly ground pepper
- Bread, or bruschetta
Preparation
Step 1
In a medium bowl, mix the mayonnaise, celery, green onions, fresh herbs, capers, zest and mustard. Peel the eggs and chop finely. Add eggs to the mayonnaise mixture and gently fold in. Add the diced avocado, gently fold in. Season with salt and pepper to taste.
To Assemble: For appetizers, just a spoonful place on toasted bruschetta ( or endive) and top with a few micro greens or fresh herbs.
For a salad, lay a bed of mixed greens and sprouts, and drizzle with olive oil and lemon juice, salt and pepper. Top with a cup of egg salad, arranging tomatoes, radishes and avocado all around.
For sandwiches, spread bread with mayo ( and mustard if you like). Layer sliced tomatoes, avocado or radishes (or all). Top with a generous amount of egg salad, and a mound of sprouts. Either serve open faced or top with second slice of bread. Cut in half diagonally. Enjoy!!