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

COOKING FOR COMFORT

©2017 BY COOKING FOR COMFORT.