COOKING FOR COMFORT

©2017 BY COOKING FOR COMFORT.

Jammy-Egg Salad

March 8, 2018

this is not your average egg salad, I promise! it is chunky, crunchy, bright and super fresh tasting. the eggs I use are cooked just slightly more than the jammy - although you can cook them to whichever yolk-consistency you prefer. it is filled with a bunch of fresh dill and crisp vegetables [scallions, celery & celery LEAVES - use those leaves!] if you don't have dill you could also use parsley [or both] and/or thyme. lastly, it packs a punch with the mustardy-mayo vinaigrette, which is SO much more than just using mayo. 

 

you can eat a bowl of it all on its own, make it into a sandwich or serve on/with a crusty, toasted slice of bread. it is great for literally any meal; breakfast, snack, lunch, snack, dinner. it also saves well so you can make a big batch and store it in the fridge, an airtight container for no more than 1 week. 

JAMMY-EGG SALAD

Yield: 4 servings               Prep Time: 20 minutes

 

INGREDIENTS

12 large eggs

½ cup mayo

2 tsp. white wine vinegar

2 tsp. whole grain mustard

3 Tbsp. fresh dill

freshly ground black pepper

1/3 cup celery, thinly sliced

¼ cup celery leaves, chopped

4 scallions, chopped

3 Tbsp. capers

flakey salt [lime-flavored works great!]

 

DIRECTIONS

In a pot big enough to fit 8 eggs, bring the water to a boil over medium-high heat.

There should be enough water to cover the eggs by about 1 inch.

Once the water is at a rolling boil, gently lower the eggs in (one-by-one), using either a slotted spoon or tongs.

Cook for the eggs for exactly 9 minutes. No more. No less. 

I use the stopwatch on my phone and constantly check it.

Immediately transfer the eggs to an ice bath [a bowl of ice water].

Once the eggs have cooled, peel them and roughly chop them. I like to use big chunks.

In a small bowl, whisk together the mayo, vinegar, mustard, fresh dill and black pepper [to taste].

Combine the chopped eggs, celery, celery leaves, scallions, capers and sauce in a large bowl.

Gently stir everything together so that it doesn’t become too mashed, but everything is coated.

Top with more fresh dill and flakey salt!

Please reload

 
Please reload