Eggs Two Ways

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Egg Salad:

8 large hard boiled eggs, chop

2 tablespoons sauerkraut, drain and chop

3 tablespoons capers

Handful fresh Italian parsley, chop

2 tablespoons fresh dill, chop

1 shallots, chopped

1/2 cup cherry tomatoes, cut in half (garnish)

2 teaspoons whole grain mustard

1 tablespoon good quality mayonnaise

Sea salt and black pepper

Combine all the ingredients. Garnish with fresh cherry tomatoes. Serve chilled.

Pesto Eggs:

4 large boiled eggs

Fresh Basil Pesto

Extra Virgin olive oil

Sea salt and black pepper

Remove shell and cut in half. Arrange on a serving plate. Drizzle olive oil over the top. Add teaspoonfuls of pesto to the top and season with sea salt and black pepper.

Serve chilled.

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