Egg Salad on Toast

recipes
Written By Amanda McLemore · Editor-In-Chief
 
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INGREDIENTS

 

6 eggs

1/4 cup mayonnaise

1/8 cup dill pickles, diced

1 tsp dijon mustard

1 tbs fresh dill, minced

1 lemon, juiced

whole grain bread slices, toasted

garnish: smoked chili flakes and minced parsley or parsley flowers

 

DIRECTIONS

I. fill a pot with water and bring to a boil. gently add in the eggs and boil for 11 minutes. drain and cool eggs under warm water. peel eggs and compost the shells

II. place the eggs into a food processor and blend until rough chopped. place into a mixing bowl with mayonnaise, pickles, mustard, dill, and season to taste with salt and lemon juice

III. spread on toasted bread and garnish with smoked chili flakes and parsley

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Amanda McLemore · Editor-In-Chief

Amanda McLemore has been editor-in-chief at Baguette and Butter since 2010.

Born and raised in Detroit, MI, Amanda was always drawn to food. She observed how it had the power to bring people together, help us grieve the loss of a loved one, and nourish and repair us from within. The more she learned about food and cooking it the more curious she became on how it was grown and where her food was coming from.

In 2016, Amanda McLemore gave up the grocery store for an entire year to see if it was possible to better connect with the local food grown within and around her city. In this year she learned much about growing her own food, sourcing local and packaged free ingredients and how to preserve the seasons; all for her health and the health of the planet.

@baguette_and_butter

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