DMG Egg Salad

This recipe will feature a very delicious and nutritious microgreen…. DILL! This great-tasting microgreen packs a punch of flavor while boosting your vitamin C, fiber, manganese, and iron.  You will enjoy devouring this tasty recipe!

Prep time: 10 min   Cook time: 15 min   Total time: 25 min

8 Eggs, organic

½ Cup mayonnaise

½ tsp. Dijon Mustard

½ tsp. Yellow Mustard

¼ Cup Sliced Green Onions                                                                                

½ Cup DMG DILL, Roughly Chopped

1 Garlic Clove, Minced

¼ tsp. Chili Powder

S & P to Taste

Olive Oil (Optional)

TO PREPARE:

Place eggs in a medium-large saucepan with cold water (submerging the eggs) and cover.  Bring water to a boil.  Once boiling for 30 seconds, remove from heat.  Leave covered and let eggs cook in the hot water for 10-12 minutes.  Remove from hot water, crack (best results when hot/warm), peel, cool, and roughly chop.

Add chopped eggs to mixing bowl, fold in mayonnaise, mustards, green onions, and DMG DILL. Incorporate salt, pepper, and chili powder.  Add your favorite olive oil for added creaminess and flavor.

TO SERVE:

Spread DMG egg salad on your favorite whole grain toast, cracker, or on a bed of microgreens. Top with fresh micro DILL and enjoy!  This is a perfect dish to prepare for weekly lunch and appetizers for parties.

Chef’s Tip: Simply substitute the eggs for tuna to make tuna toast.