Ingredients:
4 large eggs, hardboiled
1 tablespoon butter, at room temperature
1/4 cup shelled walnuts
2 tablespoons minced fresh dill
1 pinch salt
1 tablespoon hot mexican salsa
lettuce leaves or other salad greens, for serving
Directions:
Hardboil the eggs and allow them to cool; separate the yolks from the whites.
With a food processor, grind the 1/4 cup of walnuts until they’re the texture you desire (we prefer them a little crumbly).
Mash the yolks with the softened butter, then stir in the ground walnuts, dill, salt, and salsa.
Place lettuce leaves or salad greens onto a serving plate, then turn the yolk mixture out onto the prepared plate, surround with the chopped egg whites, and serve.
Variation: for a creamier salad, do not separate the hard-boiled eggs; mash the eggs with 3 Tbsp of softened butter, the ground walnuts, the dill, 2 Tbsp each of minced cilantro and scallion (white part only), and 1/8 teaspoon salt, then sprinkle 2 Tbsp pomegranate seeds on top of the salad for garnish.
Makes 4 servings.
Servings: 4
Time preparation: 5 min.
Time total: 20 min.