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.
