Make a hearty sandwich to serve at your picnic, by serving this egg salad on fresh slices of whole wheat herb bread.
1/2 cup mayonnaise
1/4 cup plain yogurt
2 tablespoons fresh salad burnet - chopped fine
1/2 teaspoon salt
1/4 teaspoon black pepper
Place the eggs in a large pan, fill the pan with water and place it on the stove on high heat. When the water comes to a boil turn the heat down to medium and cook the eggs for an additional 12 minutes. Remove the pan from the stove, drain the water and run cold water over the eggs until they have cooled down. Remove the shells from the eggs and chop them up then place them in a large bowl. Add the remaining ingredients and mix well. Serve this salad of assorted breads and crackers if desired.
All recipes copyright 2010 Marcy Lautanen-Raleigh and should not be used without permission.
Salad burnet is an herb only used fresh, but if you want to try an herbal butter in the winter, we have several dry herb mixes on our website- http://www.backyardpatch.com/
This webpage was updated 3/28/14