Once in a blue moon, and egg salad sounds like a great lunch options. This recipe is one of my favorites. It's a slightly elevated twist on the classic egg salad.
Recipe from Smitten Kitchen
2 teaspoons kosher salt
1 1/2 teaspoons sugar
2 stalked of celery, very finely diced
5 large eggs
1 heaping teaspoon whole-grain Dijon mustard
2 teaspoons minced shallot or red onion
2 tablespoons mayonnaise (or full fat plain yogurt)
salt and pepper, to seasons
chopped parsley or dill, to garnish (optional)
In a jar, combine the vinegar, water, salt and sugar. Close and shake the jar until the salt and sugar have dissolved. Add the celery and cover the jar. Allow the celery to pick for at least 30 minutes. It's even better if you can let it pickle overnight.
Bring a pot of water to boil. Add the eggs and boil for 9-11 minutes, depending on how hard you want the yolk to be. Once cooked, rinse the eggs under cold water and cover with ice. This way they'll cool more quickly.
Prepare the egg salad by peeling and chopping the eggs. Add in the mustard shallot, mayonnaise and a heaping tablespoon of the pickled celery. Season with salt and pepper. Serve on bread, crackers or however you like. Garnish and enjoy.
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