Homemade Egg Salad on Wasa Sourdough Crispbread
So classic, it’s commonly known in Europe as the “original” crispbread. Baked to a golden color, this medium-bodied, natural sourdough flavor is derived from a unique blend of rye grains.
Made with:
Sourdough
Ingredients
8 WASA® SOURDOUGH CRISPBREAD
6 HARD BOILED EGGS, PEELED AND CHOPPED
1/4 CUP RED ONION, DICED
1/4 CUP MICROGREENS, ROUGHLY CHOPPED
2 GARLIC CLOVES, MINCED
1/4 CUP PLAIN GREEK YOGURT
2 TEASPOONS DIJON MUSTARD
1 TABLESPOON LEMON JUICE
1/2 AVOCADO, MASHED
2 TABLESPOONS FRESH CHIVES, CHOPPED
SALT AND PEPPER TO TASTE
DRIZZLE OF SPICY CHILI OIL
How to:
1.
To hard boil the eggs, bring a medium-sized pot of water to a boil before gently placing the eggs in the water and boil for 10 minutes. Remove the pan from the heat, drain hot water and transfer eggs to a bowl full of ice water. Let the eggs sit in the ice water for 10 minutes before peeling and chopping.
2.
To make the egg salad, combine the chopped eggs, red onion, microgreens and garlic in a medium-sized bowl and set aside. In a separate small bowl, whisk together the plain Greek yogurt, Dijon mustard and lemon juice until smooth. Pour the yogurt mixture into the medium bowl with the egg mixture and stir until thoroughly combined. Add salt and pepper to taste.
3.
To serve, add mashed avocado to each Wasa Sourdough Crispbread before adding the spoonful of egg salad, a garnish of chives, and a drizzle of chili oil.
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