This delicious egg salad has an unexpected Mediterranean flair. I came up with the recipe when I needed a quick lunch and only had a few staples in my pantry…eggs, green olives, lemons and wheat bread. I lightened it up by using a combo of reduced fat mayo and Greek yogurt and by removing a few of the egg yolks. I could eat this for lunch every day!
6 ea hard-boiled eggs, peeled and mashed with a fork***reserve 3 yolks for another use
¼ C green olives, chopped
1 T parsley, minced
1 T scallions, minced
3 T reduced fat mayonnaise
1 T Greek yogurt
Squeeze of lemon juice
½ t salt
¼ t tumeric
pinch freshly ground black pepper
pinch cayenne pepper
1 ea loaf rustic, hearty whole wheat loaf, sliced and toasted
1 C micro greens or sprouts
Fill a saucepan with cold water and add eggs in a single layer. Eggs should be covered with water by 1”. Bring to a boil over high heat. Remove from heat and cover for twelve minutes. Empty water from pan and gently shake pan to crack eggs. Fill pan with ice cold water and let rest 5-6 minutes. Peel should slip off easily.
Combine first 4 ingredients in a mixing bowl. Set aside. Whisk yogurt, mayo and lemon together add cayenne, salt, pepper and tumeric. Toss with egg mixture and spoon on toasted wheat bread. Top with micro greens and serve either open faced or with top.