If you are looking to amp up your egg salad then this is the recipe for you. If you are are trying to cut down on carbs enjoy this salad in a butter lettuce cup. We cut the mayo with yogurt to be it a little more healthy. Ingredients;
Wild Groves olive oil
2 tbsSierra Nevada plain yogurt
8-12 hard boiled eggs
2 tbs mayonaise
1 tbs Wild Groves mustard
Dash of garlic salt, pepper, sweet paprika
Slice the root end and the green end off of the leek. Slice the leek. Heat up the olive oil over medium heat and sauté the leek until caramelized.
Peel and chop the eggs and place in bowl. Mix in the yogurt, mayo, mustard and spices with the eggs. Add in the leeks.
Spread the egg salad onto bread, scoop into a lettuce cup or enjoy with crackers.