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Kitchen Adventures

"Food may not be the answer to world peace, but it's a start" - Anthony Bourdain
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6/28/2012 0 Comments

Wisconsin Egg Salad

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I love egg salad and trying different variations.  My last craving took me to a recipe from Martha that had an interesting blend of Greek Yogurt and Ricotta.  I didn't have ricotta but I had some Quark from a local cheese shop I recently visited.  So I adapted the recipe a little and ended up making it into a great sandwich using several of my favorite local Wisconsin products!  The end result was a rich creamy egg salad winner...
4 Large Eggs (Growing Power)
1 1/2 Tbsp Quark (Clock Shadow Creamery)
1 1/2 Tbsp Greek Yogurt (Sugar River Dairy)
1 Tsp Dijon Mustard (Organicville)
1 Tsp Freshly Chopped Chives
1/4 Tsp Salt (I went with celrey salt)
Freshly Ground Pepper
4 Slices Bread (Sprouted Bakehouse)
1 Cup Lettuce (i used microgreen mix)

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Sugar River Dairy's Greek Yogurt is rich and creamy, perfect along with Clock Shadow Creamery's fresh Quark!  And Organicville's Dijon Mustard is a staple in my fridge!

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Whisk quark, yogurt, mustard, chives, and salt in a small bowl;
season with pepper.

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I am hard boiled egg making challenged so I use an egg helper! Just throw in with the eggs, it's fool proof!
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When egg turns black they are good to go! Add cold water to the pot and allow eggs to cool before handling.
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When eggs are cool, chop and add to
bowl with remaining ingredients.

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Toast the bread.
I love sprouted grains, and The Sprouted Bakehouse makes some great versions!

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Spread egg salad  on bread and top with greens!

0 Comments

    Jen's Kitchen...

    is the smallest kitchen ever.  We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens".
    Regardless of size, the kitchen is busy cranking out good things.  Most is natural/organic but that doesn't mean it's always healthy!

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