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.
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!Print
- 8 eggs
- 12 leaves fresh basil
- 1/2 red onion
- 1/2 cup Greek yogurt
- 2 tablespoons Dijon mustard
- 1/2 teaspoon kosher salt
- Fresh ground pepper
- Boil the eggs, using the Perfect Hard Boiled Eggs method.
- Peel and roughly chop the eggs. Thinly slice (chiffonade) 12 leaves of basil. Finely mince the 1/2 red onion.
- 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 and add more seasonings as desired. Keeps for two days refrigerated (add additional fresh basil when serving for a fresher taste).