|By Lisa VanWilliams|
If you have some chives. dill, and tarragon in your fridge or garden, here's great way to use some up. We made these tasty egg salads two different ways. One we did as a finger sandwich on a toasted whole wheat demi ciabatta, and then a no carb salad by tossing a heap onto some butter lettuce.
6 hard boiled eggs peeled and diced
1 celery stick diced
a quarter of a red onion finely diced
some fresh dill
whole wheat ciabatta
teaspoon spicy mustard
dash of smoked paprika
juice from half a lemon
salt & pepper
butter lettuce if preferred over bread
Preheat oven to 350. Cut the ciabatta into thin slices and drizzle with olive oil. Sprinkle each piece with some tarragon. Bake for 5-10 mins.
Remove to cool. In another bowl dice all the eggs. Cut up the celery and onion and add. Sprinkle some more tarragon and dill. Add in the mustard and dash of paprika, salt & pepper. Add in the mayo last and combine well. Top each piece of bread with a tablespoon full of egg mix and top with fresh chives. Enjoy!