I’ve followed Sara and Hugh – the genius duo behind the beautiful blog Sprouted Kitchen – for years. Sara has quite the knack for writing home-run recipes that are both nutritious and gorgeous, and Hugh captures those recipes with stunning photography. This is one of their many masterpieces and a favorite in my house. It’s simple to prepare, keeps for several days in the fridge, and makes a great portable lunch.
Add mustard to the list of plants found in the Brassica family of vegetables. That’s right: mustard is in the same family as brussels sprouts, broccoli, and cabbage. Weird, huh?
A dab of dijon or a sprinkle of the ground spice adds a punch of flavor to a huge number of recipes. There are many varieties to choose from, so get experimenting!
- 2 teaspoons dijon mustard
- 2 teaspoons champagne vinegar
- 1/4 cup extra virgin olive oil
- 1/3 cup chopped fresh herbs (my favorite combination is parsley, chives, and dill)
- 1 tablespoon capers, roughly chopped
- 1 small shallot, minced
- 6 hard-boiled eggs
- 1-2 avocados
- 6 slices hearty whole grain bread
- Salt and pepper, to taste
- Whisk together the dijon mustard, champagne vinegar, and olive oil in a medium bowl. Add the chopped herbs, capers, shallot, a generous pinch of salt, and pepper to taste and whisk to combine.
- If you prefer a less yolky egg salad, remove the yolks from 2 or 3 of the hard-boiled eggs. Dice the remaining eggs in small 1/4" pieces and add to the vinaigrette. Fold gently with a spatula to combine.
- Remove the flesh from the avocado and mash with a fork. Toast the bread and spread a layer of the mashed avocado on the bread slices. Top with a couple of heaping spoonfuls of egg salad and serve. The egg salad mixture will keep in the fridge for up to 3 days.
- SR Clients: 1 serving (1/6 of full yolk recipe recipe) = Level 2-3 entree (when paired with piece of fruit) or Level 2 snack (when paired with piece of fruit).
