Classic Egg Salad

Classic Egg Salad

During the pandemic, our home was in a “zoom frenzy”. 
Every morning started with this egg salad on a piece of toast, before the computers were turned on.
This is what we call at home “Fuel For School”.


*Note: The best way to peel a boiled egg is to pour the hot water out immediately after boiling, replace it with cold water and ice, let the egg sit in there for 5 mins and it will peel perfectly 

 

WHAT YOU NEED

- 6 eggs 
- 1 small shallot
- 1 tsp dill
- 2 green onion
- 2 small kosher pickles, thinly sliced (or 1 tbsp capers)
- 2½ tbsp mayonnaise
- ½ tsp dijon mustard
- Juice from ½ lemon
- ¼ tsp black pepper
- ¼ tsp salt 


HOW TO MAKE

  • In a medium sized pot, fill ¾ with water and boil on high heat. Once the water is boiling, add the six eggs and cook for 7-8 minutes. Drain out the water.
  • Peel the eggs under cold running water. 
  • On a cutting board, chop shallot, dill, and green onions. 
  • In a mixing bowl, grate the eggs with the medium side of the grater, holding the eggs with an open palm. 
  • Add the shallots, dill, green onion, mayo, mustard, pickles or capers, juice from ½ lemon, black pepper and salt. Mix well and transfer to a serving bowl.
  • Garnish with a few dill leaves on top and a drizzle of olive oil. 
  • Make yourself a yummy egg salad sandwich. 
Enjoy!