As a note, here is how I hard boil my eggs:
To boil the perfect egg, place the eggs in a large pot and fill it with cold water. Bring it to a boil and let bubble for 1 minute, then turn off the heat and cover the pot. Let the pot sit for 15 minutes. After 15 minutes, place the pot in the sink and fill it with cold water to cool the eggs down immediately. You want the eggs to sit in cold water for 30 minutes or so, so you will need to dump the water and refill with cold water a few times. You can add some ice cubes too!
To make the salad, place the chopped hard boiled eggs in a bowl. I usually add everything to the egg bowl, but if desired, you can whisk it up first! Stir together the yogurt, mayo, pickle juice, relish and mustard. Gently toss the eggs in the mixture. Fold in the chives, salt, pepper and paprika.
I love to place a piece of butter lettuce on toast, top it with the salad and then top it with the pickled onions and smoked sea salt!
I find that this serves closer to 4 if you do open faced toasts. More like 2 if you do big sandwiches!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (91g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 90 (61%)|
|Amt Per Serving||% DV|
|Total Fat 10g||13 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 320.1mg||98 %|
|Sodium 205.6mg||7 %|
|Potassium 115mg||3 %|
|Total Carbohydrate 4.1g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 3.8g|
|Protein 9.7g||14 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 147
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