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.
Yield: 4 servings Prep Time: 20 minutes
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!]
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!