Basil Egg Salad

By on 06 February 2012 in Brunch, Salads with 14 Comments.

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Tired of your standard lunch options? We’re pretty formulaic when it comes to lunch, since we save most of our creativity for our big meal of the day (dinner). However, we’ve been in need of some motivation to mix it up! 

When Indy Winter Farmer’s Market approached us about doing some lunch options, the timing couldn’t be better. We came up with a packed lunch using various ingredients from the winter market. The market has some great egg vendors, and, a luxury to us in the middle of winter, loads of lovely fresh basil.

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We combined the two into an egg salad, made creamy using Greek yogurt instead of the traditional mayonnaise. The result is a delicious and fresh tasting spread, great for pairing with bread, pita, or fresh veggies. Give it a try to spice up your lunchtime!

Thanks to Homestead Heritage for the eggs and Eden Farms for the basil!

 

Basil Egg Salad

Makes about 4 servings

What You Need
8 eggs
12 leaves fresh basil (you can substitute dried basil, dried dill, or omit if you don’t have access to fresh basil)
1/2 cup Greek yogurt
1/2 red onion
2 tablespoons Dijon mustard
1/2 teaspoon kosher salt
Fresh ground pepper to taste

What To Do

1  Hard boil the eggs, using the Perfect Hard Boiled Eggs method.

2  When the eggs are done and cooled, peel them, then chop them roughly. Chiffonade the 12 leaves of basil. Finely mince the 1/2 red onion.

3  In a bowl, combine the eggs, basil, and red onion with 1/2 cup Greek yogurt, 2 tablespoons Dijon mustard, 1/2 teaspoon kosher salt, and fresh ground pepper. Taste, then add more seasonings as desired.

Keeps for several days in the fridge. The taste of the fresh basil does dull after the first day, so you could add additional fresh basil to the leftovers as desired.

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