Dilled Egg Salad (version 2) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This is a milder version of the curried egg salad I had on here before. I made this a while back but kept forgetting to put this on here. It's subtle and really good, especially chilled. Ingredients:
5 large eggs |
1 1/2 tbspns fresh dill, chopped |
1 tbspn fresh parsley, chopped |
1/2 tspn white vinegar |
1 tspn smoked paprika |
1/2 tspn white pepper |
1 pinch of sugar |
mayonnaise to taste (i like olive oil mayo. if you haven't tried it yet, i suggest you do so!) |
smoked sea salt with this is the bomb diggity, but you can use table salt too. |
Directions:
1. Boiling eggs is tricky. I like to put them into the pot first and then fill it up with water this way I don't risk breaking them. I'm paranoid about underdone eggs so once the water starts boiling, I keep those puppies in there for at least 15 minutes.
2. When they're done, take them out with a spoon straight into ice cold water. Lightly tap the shell until it cracks all around. The trick to peeling eggs is to get the filmly skin underneath to slide right off, taking the shell with it. If you pick at it, you risk damaging the egg itself leaving you less to eat.
3. Once the eggs are peeled, put them into a large mixing bowl. Add all the ingredients including however much mayo suits your tastes. I like it drowning in mayo, and even add more to the sandwich. When I think about it, that's kind of gross. I don't expect you to do that.
4. Mash everything up with a fork, keeping the spoon you used for the mayo separate. (If any foreign substances get into the mayo jar it will spoil faster)
5. You can add onions, leeks, olives, pickles, pimentos, peppers, whatever else you want. Just mix it all really well.
6. Chill in the fridge for about 20 minutes to an hour and have it cold, or eat right away and enjoy it warm. Either way, it's really delicious.
7. For those who found my last egg salad recipe too harsh, you'll like this one much better.
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