Makes about 4 servings
What You Need
8 eggs
12 leaves fresh basil (you can substitute dried basil, dried dill, or omit if you don’t have access to fresh basil)
1/2 cup Greek yogurt
1/2 red onion
2 tablespoons Dijon mustard
1/2 teaspoon kosher salt
Fresh ground pepper to taste
8 eggs
12 leaves fresh basil (you can substitute dried basil, dried dill, or omit if you don’t have access to fresh basil)
1/2 cup Greek yogurt
1/2 red onion
2 tablespoons Dijon mustard
1/2 teaspoon kosher salt
Fresh ground pepper to taste
What To Do
1 Hard boil the eggs.
2 When the eggs are done and cooled, peel them, then chop them roughly. Chiffonade the 12 leaves of basil. Finely mince the 1/2 red onion.
3 In a bowl, combine the eggs, basil, and red onion with 1/2 cup Greek yogurt, 2 tablespoonsDijon mustard, 1/2 teaspoon kosher salt, and fresh ground pepper. Taste, then add more seasonings as desired.
Keeps for several days in the fridge. The taste of the fresh basil does dull after the first day, so you could add additional fresh basil to the leftovers as desired.
Noops Notes: I use it as a sandwich spread for lunch. I love the idea of using yogurt instead of mayo and I have been using the regular dahi and it works great.
Recipe Source: Acouplecooks
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