By Margaret Krome-Lukens, Assistant Market Manager
If you thought egg salad was boring, think again! This salad is what I make for lunch almost every day in the spring, when eggs and cilantro and garlic chives are fresh and plentiful.
This recipe makes egg salad for 2 sandwiches.
2 hard-boiled eggs
4-8 "coins" (depending on size) of bread & butter pickles
8-10 stems of cilantro
6-8 leaves of garlic chives (or substitute green garlic or green onions)
1 heaping Tbsp. of mayonnaise
2 tsp. Dijon mustard
Salt and pepper to taste
1 tsp. white wine vinegar (optional)
Slice the eggs into small pieces (a wire egg slicer will save you lots of time).
Pick leaves off cilantro stems and chop cilantro leaves, garlic chives, and pickles into small pieces.
Combine all ingredients in a bowl and mix until everything is evenly combined.
**In the summer, use basil instead of cilantro for a different but equally delicious egg salad, and make sure to include a tomato on your sandwich!