Ingredients
The following ingredients have 3 Servings
- 2 tablespoons plain yogurt
- Sea salt and freshly ground black pepper
- 2 tablespoons chopped chives or dill leaves (as well as (or in place of) a small pinch of fresh thyme)
- 4 extra-thin slices artisan bread (preferably whole-grain)
- A little unsalted butter
- 1 clove garlic (peeled (optional))
- 4 large hard-boiled eggs (cooled)
Instruction
- In a large bowl, combine the yogurt, a couple pinches of salt, a small pinch of pepper, and almost all of whichever herb.
- Toast the bread until it is deeply golden. Rub each piece with a little butter, then take the clove of garlic, if using, and rub it against each slice.
- Gently crack the egg shells against your countertop and peel the eggs. Add the peeled eggs to the yogurt mixture and mash with the back of a fork, being careful not to overdo it as you want the egg mixture to retain some texture. If you need to add more yogurt to moisten the mixture, go for it, incorporating one small dollop at a time. Taste and add more salt, pepper, or herbs if needed. (You can cover and refrigerate the salad for a while, if you'd like.)
- Just before you're ready to dive into an egg salad sandwich, scoop about 1/4 of the egg salad on each slice of bread and sprinkle the leftover herbs over the top. You're welcome.
