Friday, January 8, 2010

Egg salad with tarragon and shallots

For some reason I was craving egg salad, even though I had never even eaten it before. So, I went searching, and found this recipe on epicurious. Being that I detest mayo, I replaced it with sour cream, and some greek yogurt, and made some other changes, so I am posting it here, as I made it.

6 large eggs, hard-boiled and cooled
1/4 cup sour cream
1/4 cup greek yogurt
1 tablespoon finely chopped shallot
1 tablespoons finely chopped fresh tarragon, or to taste
1 teaspoons white-wine vinegar
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste

Combine all of the above, and serve with watercress and cucumbers on your favorite toasted gluten-free bread, or rice crackers.

I then placed the egg salad on rye bread with watercress and cucumbers. Yummy!

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