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Craving For Falafel + Egg Salad = This Yummy Sandwich
A simple twist on your old favorite sandwich standby: We're making ISRAELI EGG SALAD! True story: I totally made this recipe up based on my love affair with the flavors of a falafel sandwich. This version gets a little comfort with the all-too-familiar eggs and a little glamour with the addition of tahini and a smattering of fresh herbs, plus crunchy bites of cucumber. Perfect for brunch, lunch, a light dinner or a snack – open wide!
Israeli Egg Salad
Serves 4
Ingredients:
8 medium eggs, boiled for 5.5-6.5 minutes to achieve slightly runny yolk, peeled
2 tbsp finely chopped parsley
2 tbsp finely chopped dill
1 tbsp torn tarragon
3 tbsp tahini
2 tsp dijon mustard
2 tbsp good quality olive oil
Juice from 1 lemon
1/2 tsp kosher salt
1 small shallot, minced
2 Persian cucumbers or 1/2 English cucumber, minced
Toast of choice
Instructions:
•Whisk together the tahini, mustard, olive oil, lemon, and salt, then stir in the fresh herbs.
•Using two knives, roughly chop the eggs into the sauce and toss to combine.
•If desired, serve with sliced cucumbers, or chop cucumbers and add to the mix before dolloping onto toast or into lettuce cups.
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