Hardboiled Egg, Celery & Pickles

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#72: Make it creamy, skip the dressing

This was one of times when what you set out to do really doesn’t turn out anything like you thought it would. The particular flaw in this specimen of Egg Salad is that it was just too creamy—definitely needs to live on a bed of greens and not in a sammy. Maybe a pita pocket, but definitely not anything with open sides. Good things about this: Tons of pickles. Lots of crunch. An no need for dressing!

 

2 hard boiled eggs, roughly chopped
10–15 cucumber pickles (Best Maid are the best made!)
1 stalk celery, chopped
1 tablespoon plain Greek yogurt
1/2 tablespoon mayonnaise
1/2 tablespoon dijon or yellow mustard (or both!)
a fistful of baby spinach
big pinch of sprouts (alfalfa shown here)

  • Day of or night before, combine eggs, pickles, celery, yogurt, mayonnaise, and mustard in a medium bowl (with a lid if you are eating later). Before eating, make a bed of greens and sprouts. Pile egg mixture on top. I recommend extra pickles.

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