JAMMY EGG SALAD SAMMY
Is this the best egg salad I’ve ever had? Yes. Yes it is. It’s everything you want from egg salad and nothing you don’t want. It’s bright, fulfilling, tangy, a little spicy and got a little umami zing. Here the recipe with love & salt, Em
Ingredients
- 2 eggs
- 1 teaspoon whole grain mustard
- 1 tablespoon chopped chives
- 1/4 teaspoon salt
- A few cracks or black pepper
- Juice of half a lemon
- Tomato paste
- Harissa
- Toast of choice
- Handful of micro greens
- Olive oil and Maldon salt for topping
Instructions
- First add two eggs and two boiling water for seven minutes. After seven minutes, immerse them in cold water and allow them to sit for one to two minutes. This makes peeling the eggs, much easier.
- Gently peel the shell off of the eggs and cut the jammy eggs and half and then chopped into large bite-size pieces.
- Add them into a bowl and add the mustard, chives, lemon juice, salt, and pepper and stir together gently until combined.
- Next toast, your piece of bread and then slather a teaspoon of tomato paste mixed with a teaspoon of harissa onto the toasted bread. T
- Top with the micro greens and a drizzle of olive oil and a small pinch of Maldon sea salt. Then add your egg salad on top of the micro greens.