Herbed egg salad.

Herbed egg salad.

Serves 2

4 hard-boiled eggs
2 tablespoons minced Italian flat leaf parsley
2 tablespoons minced fresh dill
2 tablespoons organic mayonnaise
1 tablespoon sour cream
1 teaspoon pickle brine (preferably spicy)
¼ teaspoon paprika
⅛ teaspoon cayenne pepper
squeeze of fresh lemon juice
salt and pepper to taste

Peel the eggs and place in a medium-sized bowl. Roughly mash the eggs with a fork. Mix all ingredients together in a medium-sized bowl, adjusting seasonings to taste. Serve between slices of bread, wrapped in a tortilla or pita, or atop a bed of greens dressed with lemon juice and olive oil.

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