An easy and elevated Sumac Egg Salad, perfect for crispbreads. It features hard-boiled eggs, green onions, avocado mayo, Dijon mustard, paprika, sumac, sea salt, and pepper, topped with crumbled feta.
To prepare the hard-boiled eggs: Place 8 eggs in a pot of water and boil for approximately 12 minutes. Immediately after boiling, remove the eggs and immerse them in a cold ice water bath until they are fully cooled. Once cooled, peel the shells and chop the eggs.
In a bowl, combine the chopped hard-boiled eggs, finely chopped green onions, avocado mayo (or mayonnaise), Dijon mustard, paprika, sumac, sea salt, and pepper. Mix all ingredients thoroughly until well combined.
Serve the sumac egg salad on Ryvita sesame rye crispbreads and sprinkle with crumbled feta on top.
