Sunday, June 16, 2013

Pickled Egg & Beet Salad

(2 servings)

All I can say is I wish I had made more pickled eggs! This salad came together quickly and it was delicious!

2 tbsp Greek yogurt
1 tbsp mayonnaise
1 tsp prepared mustard, mine was grainy
salt and freshly ground pepper, to taste
4 pickled eggs, chopped
1/2 cup pickled beets, diced
1 small Persian cucumber, diced
1/2 apple, cored and diced
1 green onion, sliced
pickle juice, as needed
pickled onion slices for garnish

Whisk together the yogurt, mayonnaise, mustard, salt and pepper in a glass or non reactive bowl.

Add the eggs, beets, cucumber, apple and green onion. Toss. If the salad seems too dry, then add a few teaspoons of the pickle juice. Taste and adjust the seasoning, if needed.

Garnish with a few pickled onion slices. Serve.

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