I am on the blog so frequently and on the website so infrequently, that I decided to migrate my Recipe of the Month here. If you came from Facebook, Twitter or Instagram - Hello this is my herb theme blog, check out the many other pages of info while you are here.
March Recipe of the Month
This Month the blog recipe theme is Edible Flowers. We have shared a number of flower based recipes there and on the Program Recipe page, so I thought I would share something different here. for this month. With Easter coming soon you may have an abundance of hardboiled eggs in your home, so why not try this great Spring Sandwich. It uses an evergreen herb that tastes like cucumber,so if you do not have any salad burnet, try adding the same amount of finely chopped cucumber to the mix.
Egg Salad with Salad Burnet
To make a hearty sandwich serve this egg salad on fresh slices of whole wheat herb bread.
To make a hearty sandwich serve this egg salad on fresh slices of whole wheat herb bread.
12 eggs
1/2 cup mayonnaise
1/4 cup plain yogurt
2 tablespoons fresh salad burnet - chopped fine
1/2 teaspoon salt
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 with
assorted breads and crackers if desired.
