Tuesday, March 8, 2016

Egg Salad

This is my recipe for a simple but yummy egg salad that you can eat as is or in a sandwich. The chopped hard-boiled eggs are combined with a bit of fresh dill, lemon zest, minced scallions, chopped celery, Dijon mustard, Crystal Hot Sauce, salt, pepper, lemon juice and light mayo (rather than regular mayo since you really can't tell the difference). 

8 hard-boiled eggs
1/2 cup light mayonnaise
2 tbsp. finely chopped celery (about 1 stalk)
2 tsp. Dijon mustard
1/4 tsp. Crystal (or your fav) hot sauce
1/4 tsp. kosher salt
1/4 tsp. black pepper
1 tbsp. chopped fresh dill 
Zest of 1 lemon
2 tsp. fresh lemon juice
1 scallion (about 1 tbsp.), finely chopped

Makes about 4 servings.

For sandwiches: red leaf lettuce leaves, soft (e.g., brioche or Hawaiian) buns or sliced white bread

Optional: Pepperoncinis, sliced fresh jalapeños, pickled jalapenos, curry powder

1. Bring a medium pot of water to a boil. Gently lower the eggs into the pot, bring back up to a boil and cook on high heat for 3-5 minutes. Turn off the heat and let the pot sit for 20-30 minutes. Drain the water from the pot and run cold tap water over the eggs until they are cooled. 

2. Peel the eggs and place into a bowl. 

3. Add the remaining ingredients to the bowl and use a potato masher to break the eggs up into chunks and incorporate everything together. 

4. Serve the egg salad as is or in a sandwich with garnishes of your choice (lettuce leaves, fresh or pickled jalapeños, pepperoncinis, etc.)

Boil the eggs.

Peeled boiled eggs, Dijon mustard, Crystal hot sauce (you can sub with Tabasco), light mayo, chopped celery, scallions, dill, lemon zest and lemon juice.

Put all the ingredients together in a bowl.

Mash with a potato masher until eggs are in chunks but not pulverized.

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