Egg Salad on Brioche with Spicy Microgreens
Ingredients
- 6 hard cooked eggs- peeled & diced
- 4 brioche buns
- 1/4 cup plain non-fat Greek yogurt or low fat mayo
- 3/4 cup diced celery
- 1/2 cup sweet pickle relish
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 pepper
- 1 handful spicy micro mix microgreens
Instructions
- To cook your eggs, place the eggs in a pot of cold water. Bring the water to a boil and turn off the heat. Cover the pot of eggs for 12 minutes. Drain the water and allow eggs to cool before peeling.
- In a large bowl, combine peeled and sliced eggs, yogurt or mayo, celery, mustard, salt, and pepper.
- In another bowl, combine spicy microgreens
- Top the brioche bun with your egg salad.
- Take a small handful and place it on top of your egg salad
