What do you do with leftover hardboiled Easter eggs? If you’re the type of person who loves egg salad, and I feel there is a firmly divisive line between the two camps, then you’ll make this simple sandwich filling and have an easy dinner ahead of you. Greek yogurt, avocado, and horseradish aren’t traditional ingredients, but it’s what I put in my egg salad and I think it has just the right texture and a subtle yet tangy flavour. The cornichons and radishes are slightly twee in their miniaturized state but as with almost all things, I can’t resist tiny in any form. Capers are also a delicious addition or try replacing the Greek yogurt with creme fraiche for a richer flavour.
6 hardboiled eggs, peeled
1 ripe avocado
3-4 heaping tablespoons of Greek yogurt
1/4-1/2 tsp. horseradish
Kosher salt and freshly cracked black pepper to taste
Slivered cornichons and radishes
Butter or mashed avocado
Mash the eggs and avocado together with a fork. Add the Greek yogurt, horseradish, salt and pepper, stir and add more yogurt if it’s looking too dry. Toast the bread and spread with butter or mashed avocado. Top with lettuce, then a generous layer of egg salad, then radishes and cornichons, and last and most beautifully of all a light dusting of paprika. Finish with extra salt and pepper and eat open faced or add an extra slice of toast.
Ian has this album on vinyl and I’m so glad because the album art is beautiful, it’s great being able to hold it in your hands and look at it. This whole album is just ridiculously, serenely, and seamlessly gorgeous to experience.
Tycho – Montana