Crispy Sprouts and Egg Salad

Hey there!

Nothin like going to an oyster bar and ordering a salad. Yes, I was that girl and *sorry, not sorry* so glad I did.

Ever since my visit to Hank’s Oyster Bar, I’ve been craving  their combination of maple mayonnaise/fried brussels sprouts/ hard-boiled eggs/ and bacon maple vinaigrette. My gf readers will know I couldn’t have the sprouts fried, but even so, the dish introduced me to an awesome flavor combination I hadn’t heard of. Now it’s my turn to recreate it and pass it along to you!

I gotta tell you, I’ve really healthed-up the dish. No mayo, no bacon – a very light fry.

Maybe try it for lunch this week?

What you’ll need:

1/2 cup non-fat greek yogurt
1 tsp. maple syrup
1/2 cup vegetable oil
20 brussels sprouts, halved
2 hard-boiled eggs
salt & pepper

  • Combine yogurt and syrup, set aside.
  • Heat oil over medium-high heat in a large pot
  • Add brussels sprouts, turning until crisped on all sides (about 4 mins)
  • Using a slotted spoon, remove from oil and put them on a plate so excess oil drains off
  • Rough chop hard-boiled eggs
  • Plate!
  • Swipe the yogurt in a thin layer across your plate, top with brussels sprouts, eggs, salt & pepper

Enjoy! IMG_0329


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