Egg Salad on Brioche with Spicy Microgreens

Egg Salad on Brioche with Spicy Microgreens

  • 6 hard cooked eggs- peeled & diced
  • 4 brioche buns
  • 1/4 cup plain non-fat Greek yogurt or low fat mayo
  • 3/4 cup diced celery
  • 1/2 cup sweet pickle relish
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 pepper
  • 1 handful spicy micro mix microgreens
  1. To cook your eggs, place the eggs in a pot of cold water. Bring the water to a boil and turn off the heat. Cover the pot of eggs for 12 minutes. Drain the water and allow eggs to cool before peeling.

  2. In a large bowl, combine peeled and sliced eggs, yogurt or mayo, celery, mustard, salt, and pepper.

  3. In another bowl, combine spicy microgreens

  4. Top the brioche bun with your egg salad.

  5. Take a small handful and place it on top of your egg salad

Main Course
Micro Mix, Radish, Your Choice