Traditional egg salad sandwich mix made with healthy greek yogurt instead of mayonaise; as well mixed with minced jalapeño and served with thinly sliced radishes for a spicy twist.
Spicy Egg Salad Sandwiches
Ingredients Makes: 4 sandwich servings
3 large eggs, hard boiled, chilled and peeled
2 Tbsp plain unsweetened greek yogurt
1/4 tsp dijon mustard
1/4 tsp fresh lemon juice
1 small garlic clove, minced
1 jalapeño, minced
2 Tbsp fresh parsley leaves, minced
1 medium celery stalk, finely diced
2 Tbsp scallions, finely diced
sea salt and freshly ground black pepper to taste
bread, lettuce, and thinly sliced radishes, for serving
Prepare the eggs. Place eggs in a medium pot and fill with just enough water to cover the eggs. Bring the water to a boil and then reduce the heat to a medium low and gently boil the eggs for 12 minutes, then remove eggs from heat source. With a slotted spoon remove the eggs from the hot water and place in a bowl of cold water. Refresh the cold water after a couple minutes with more cold water until eggs are cool.
When the eggs are cool, gently crack the eggs and roll on a hard surface with the palms of your hands until the entire surface is cracked. Under cool running water peel the eggs and then place the eggs in a small bowl and refrigerate until totally cool.
Dice vegetables and seasonings. Mince the garlic clove, jalapeño pepper and fresh parsley leaves and then set aside in a bowl. Finely dice the celery stalk and scallions and also set aside in the bowl.
Prepare dressing. In a medium sized bowl add the plain greek yogurt, Dijon mustard and fresh lemon juice and then add a few shakes of sea salt and black pepper to taste. Combine ingredients and then set aside.
Putting the ingredients together. Remove the cooled eggs from the fridge and finely chop. Add the finely chopped egg to the bowl of mixed dressing along with the finely diced vegetables. Mix to combine all the ingredients. Add any additional sea salt and/or pepper to suit taste. Serve egg salad with sliced radishes, lettuce, and bread to make sandwiches, or store in a sealed container in the refrigerator for up to 3 days.
Recipe shared by: J. Marshall
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