2sprigsfresh dill,chopped with large portion of stems removed
1tbspfresh chopped parsley
½ cuparugula, microgreens or mixed greens
2bakery croissants,sliced in half
salt and white pepper*to taste
Bring a large pot of water to a medium boil. Carefully lower in eggs. Boil for 10 minutes. Turn off heat and let sit for an additional 10 minutes.
While eggs are cooking, chop pickle sand add them to a large mixing bowl.
Add mustard, mayo, cayenne pepper, paprika, fresh dill and parsley. Stir to combine.
Peel eggs and separate the cooked yolks from the egg whites. Chop egg whites into small pieces and add to mixing bowl. Put cooked yolks in a small bowl and smash them to a powdery texture using a fork, then add yolks to the large mixing bowl.
Fold everything together to combine.
Serve egg salad on a croissant as a sandwich with argula or other greens, on a rib of romaine lettuce or over a bed of salad greens with Italian Dressing!
Carefully adding uncooked eggs to boiling water v. heating the eggs with the water will help them peel more easily. I use a hand-held pasta "spider strainer" to slowly lower the eggs into the boiling water.Arugula adds a wonderful peppery flavor so this is my favorite choice of greens to pair with this egg salad.*White pepper is strong, you don't need much. I prefer white pepper in egg salad. However, you can use black pepper instead.