Prepare the hard-boiled eggs, if you haven't already. Place the
in a single layer at the bottom of the pot and cover with cold water by an inch. Bring to a boil over medium-high heat.
Turn off the heat, cover, and let sit for 8 to 10 minutes. Drain the water and cool the eggs in ice water. When cool enough to handle, peel the eggs and chop finely.
In a medium bowl, mix the
Mayonnaise (1/2 cup)
Celery (2 stalks)
Fresh Dill (1/2 cup)
Capers (2 Tbsp)
Lemons (1 tsp)
Dijon Mustard (1/2 Tbsp)
Add eggs to the mayonnaise mixture and gently fold in. Add the diced
gently fold in. Season with
Kosher Salt and Freshly Ground Black Pepper (to taste)
For appetizers, just a spoonful placed on toasted bruschetta or endive and top with a few
Microgreens (2 cups)
or fresh herbs.
For sandwiches, spread bread with mayo and mustard if you like. Layer sliced
Tomatoes (to taste)
, avocado or sliced
Radishes (to taste)
Top with a generous amount of egg salad, and a mound of micro greens. Either serve openfaced or top with second slice of
Bread (8 slices)
. Cut in half diagonally. Enjoy!!