Egg Salad Sandwich

Second to my bruschetta, this is the second most requested dish I make for family and friends. What sets this apart from typical egg salads is the tang from the Greek yogurt (this also makes it a little healthier too). A little of everything gets dumped into the mixture to create this beautifully fresh, tangy start to the day.

RECIPE

Ingredients:

• 6 hard-boiled eggs

• 1/3 cup Greek yogurt

• 2 tablespoons mayonnaise

• 1 tablespoon Dijon mustard

• 1 small shallot, diced

• 1 teaspoon of fresh lemon juice

• Pinch of red chilli pepper flakes

• Salt and Pepper to taste

• Chives, chopped, for garnish

• 3 slices of your favorite loaf of bread

Instructions:

• FOR THE HARD-BOILED EGGS: Place 6 cold large eggs in a medium saucepan and fill with cold water, covering the eggs by an inch. Place the pan over high heat and barring to a full, rolling boil uncovered. Meanwhile, prepare an ice bath by filling a large bowl halfway with ice and adding water to cover. 

  As soon as water comes to a boil, remove the pan from the heat and cover the pan. Leave the eggs covered in the pan for 4 minutes (I prefer them custardy; if you prefer them firm, leave for 10 minutes)

  After the selected time is up, remove the cooked eggs from the pan with a slotted spoon and tap each egg on the countertop to crack the shell in a few places. Transfer the eggs to the bowl of ice water and leave them there for at least 1 minute. 

• ASSEMBLY: Remove the eggs from the ice water after the time is up and peel off the shells. Transfer to a cutting board and dice 

  In a medium bowl, whisk together the mayonnaise, Greek yogurt, mustard, salt, and several grinds of pepper. Mix in the shallots, then fold in the eggs, chives, and lemon juice. Cover and chill in the refrigerator for 20 minutes. Stir, then season to taste. Toast the bread and top with the egg salad and enjoy!