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egg salad sandwich with spinach, turmeric & smoked paprika


4 large eggs, hard boiled
1/4 cup garlic mayonnaise
1/2 teaspoon ground turmeric
1 teaspoon ground sweet smoked paprika
1/2 teaspoon fine sea salt
1 cup lightly packed baby spinach
optional: tarragon oil

Hard boil the eggs; when finished cooking, chill for several minutes in a bowl of ice water. Peel the eggs and dice finely, then put into a medium bowl. Remove any stems from the spinach leaves and dice finely. Scatter spinach over the eggs in the bowl. Put the garlic mayonnaise into another small bowl and stir in the turmeric, smoked paprika and salt until well-blended. Scoop the mayonnaise mixture into the medium bowl with the eggs and spinach. Mix together until eggs and spinach are well-coated and well-blended. Alternatively, you can put the eggs, spinach and mayo mixture in a small food processor and pulse very briefly until you reach the consistency you like. Drizzle a bit of tarragon or other herbal oil on slices of whole grain bread, then scoop the amount of egg salad you want onto the bottom slice. Top with the other slices and serve.
Makes 2 large or 4 small sandwiches

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