Spinach Salad & Deviled Eggs
Easter is around the corner so I decided this week to try out some recipes that included eggs, so let the egg-party begin!
This recipe yields 1 portion.
Ingredients:
2 cups of baby spinach
2 eggs (hard boiled, peeled, cut in half, and yolks set aside)
1 tomato (washed and skin peeled into a long ribbon)
1 teaspoon of dijon mustard
teaspoon of greek yogurt
Pickled cucumbers (optional-for garnish)
1 tablespoon of lemon juice
1 tablespoon of olive oil
Salt & Pepper to taste
Paprika powder (optional- for garnish)
Directions:
1. In a bowl mix the spinach, with lemon, olive oil, salt and pepper. Serve on a plate.
2. In another bowl mix the cooked egg yolks with mustard, yogurt, and salt and pepper. Mash mixture with a fork until smooth.
3. Chop the tomato as small as possible and mix with the spinach, and the peeled skin roll into each other to create the form of a rose, for garnish.
4. The yolk mixture can be spoon or piped from a pastry bag into the egg whites, garnish with pickles and paprika powder.
Tips:
1. The egg yolks can be seasoned as liked, even with hot sauces.
2. If you enjoy pickling, the cucumber pickles can be homemade, recipe here.
Enjoy!
