+ Artisan bread -- I bought mine from Whole Foods
+ 4 Eggs, hard cooked and cooled -- I used duck eggs from Many Rocks Farm
+ 2 tbs greek yogurt -- I used Blue Ridge Dairy Co.'s luscious probiotic greek yogurt
+ Fine grain sea salt & freshly ground pepper
+ 2 tbs. chopped fresh herbs -- I used sage and rosemary from my friend Kevin's community garden in Wash. DC
+ Butter & one clove of peeled garlic
** 2-3 tbs grated Bella Vita -- I added the longer-aged goat parmesan to this recipe and used less salt
Blue Ridge Dairy Probiotic Greek Yogurt
is super creamy and nutritious!
Bella Vita grated in the egg salad added just the right amount
of salt and a delicate crunch.
- Mix yogurt with a few pinches of salt, black pepper, and (most of) whichever herbs you prefer in a small bowl. Set aside
- Toast your artisan bread until golden brown. Rub each piece with a bit of butter, then rub the garlic clove against each slice. Set aside.
- Crack and peel each egg. Put them in a medium mixing bowl. Add the yogurt and fresh herbs mixture and smash with a fork. Be sure not to overdo it, the eggs should retain some texture. Sprinkle Bella Vita over egg salad. Simply spoon egg salad on each slice of bread and top with leftover herbs.
I highly recommend, Super Natural Every Day, to anyone wanting a more whole, natural foods approach to cooking. I reference this book frequently, and would quite honestly feel lost without it!
-- Duck Egg Salad with Bella Vita & Fresh Herbs recipe provided by Daniel and inspired by Super Natural Every Day