A delightful elevated egg salad served on gluten-free bread, topped with avocado, pickled onions, and garnished with microgreens and Aleppo pepper, perfect for breakfast or lunch.
1: To pickle red onions, add onions to a medium sized jar or bowl and cover in vinegar until fully submerged. Allow onions to pickle for at least one hour before serving.
2: To hard boil eggs, add eggs to a medium sized sauce pan and cover with water by 2 inches. Bring water to a boil over medium high heat, then reduce heat to medium low and cook for ten minutes longer.
3: Fill a large bowl with ice water and transfer eggs into the ice bath as soon as they are done cooking. Allow eggs to cool for at least ten minutes before peeling.
4: Grate hardboiled eggs using a cheese grater then transfer to a large mixing bowl.
5: Add mayo, mustard and salt to the bowl and mix well, adjusting the salt to taste.
6: Add a drizzle of olive oil to a large skillet and toast bread on both sides.
7: Layer the toasted bread with lettuce, sliced avocado, egg salad, pickled onions, microgreens and Aleppo pepper.
