Tuesday, April 10, 2012

Eggs Two Ways

Egg Salad:
8 large hard boiled eggs, chop
2 tablespoons sauerkraut, drain and chop
3 tablespoons capers
Handful fresh Italian parsley, chop
2 tablespoons fresh dill, chop
1 shallots, chopped
1/2 cup cherry tomatoes, cut in half (garnish)
2 teaspoons whole grain mustard
1 tablespoon good quality mayonnaise
Sea salt and black pepper

Combine all the ingredients. Garnish with fresh cherry tomatoes. Serve chilled.

Pesto Eggs:
4 large boiled eggs
Fresh Basil Pesto
Extra Virgin olive oil
Sea salt and black pepper

Remove shell and cut in half. Arrange on a serving plate. Drizzle olive oil over the top. Add teaspoonfuls of pesto to the top and season with sea salt and black pepper.

Serve chilled.

1 comment:

Krista said...

I love egg salad and deviled eggs. And yours are so unique!! Thanks for sharing at Church Supper. Have a blessed week & come back soon ~EMM

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