Hubs recently dug out his ancient, but still functional, sprouter.
Cue broccoli sprouts, mung bean sprouts, lentil sprouts and alfalfa….lots of alfalfa.
While he has no problem eating them raw, I’m a bit more reticent – they’re too grassy/spicy/bleurgh for my fussy tastebuds.
So this egg salad was the perfect vehicle. They are a nice replacement for cress or onions, giving the egg a bit of a kick.
Egg & Alfalfa Salad (makes around 2 cups)
- 5 hard-boiled eggs, chopped
- 1 tbsp sour cream
- 1 tsp djion mustard
- 1 clove garlic, minced
- 1/4 tsp sea salt
- a generous handful alfalfa sprouts
- Stir together the sour cream, mustard, salt and garlic
- Add the eggs and sprouts. Mix to combine and store in the fridge until needed.
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