Sometimes, I just want something simple that doesn't compromise on taste, but just doesn't mean I have to be cooking all day.
Egg salad has always been the last thing you want in a lunch box. It smells funny, it makes the bread soggy, all that mayo is a problem if it's not kept cold. Then I discovered this recipe for egg salad, and now I'm in love with it all over again. I'll probably take some in my lunch back to work this fall.
Adapted from Super Natural Every Day
2 tbsp plain yogurt, or more if you wish. I used Greek yogurt because it's so thick.
salt and fresh cracked pepper
2 tbsp chopped fresh dill or chives, and a small pinch of fresh thyme (I used 1 tbsp each dill and chives)
4 slices artisan bread
unsalted butter
1 clove garlic, peeled
4 large hard boiled eggs, cooled
In a bowl, mix together the yogurt, salt and pepper, then herbs. Set aside.
Toast the bread. When it's nice and golden, butter it very lightly and rub with the garlic clove. Set aside.
In a bowl, coarsely mash up the eggs. You want some texture so leave some pieces bigger, some small, etc. Gently mix in the yogurt mixture. You don't have to use it all, but mix in enough to get it where you like it.
Mound the egg mixture on the toasted bread and serve immediately.
**If you are making this for lunches, pack the egg mixture separately from the bread and include a spoon. This way your child can mound the egg mixture into mini pitas, naan bread, crackers, etc. No more soggy bread!
Serves 2-4
