Egg salad is underestimated. It is tasty and pretty, and if deviled eggs can come back in style, then hope is not lost for an egg salad renaissance too. My ideal egg salad has chopped egg (no slices) and lots of crunchy bits. I am also not a huge fan of mayo, so this mustard/yogurt binder is the perfect replacement. I made this batch of egg salad for a celebratory breakfast picnic with David and Stella- a wonderful way to greet a new day!
To make 1 pint of this egg salad, bring a pot of water to boil. Here is a riddle: What’s the difference between hard-boiled eggs and soft-boiled eggs? Answer: 2 minutes. Once the water boils, get 7 eggs, and use a ladle to carefully lower them into the pot, one by one. When the eggs are in, reduce the heat so the water lightly simmers, and cook the eggs for 8 minutes.
When the time is up, transfer the eggs to a bowl of cold water to stop the cooking process. When the eggs are cool enough to handle, peel them.
Then, cut the eggs into smallish chunks. I have always seen gorgeous pictures of shaggy, golden egg yolks and wondered how to get them like that. How long do they cook? (8 minutes at a simmer.) Is a special cutting technique required? (No!) I was so tempted to eat these hard-boiled eggs plain, but destiny had other plans for them.
Add the chopped eggs to a mixing bowl, along with 2 teaspoons of dijon mustard and 2 tablespoons of Greek yogurt. A note on the mustard- initially, you can definitely taste the spice of the mustard in this egg salad, which I enjoy. BUT, after a night of resting in the fridge, the mustard spiciness disappears. It’s a mystery. Finely dice 1 celery stalk, 1 carrot, and 1 scallion (excluding the dark green parts), and add them to the bowl.
Stir the ingredients around until they are well-combined. Season the mixture with salt and pepper to taste. Although you can eat the egg salad immediately, the flavors become more cohesive after a night spent mingling in the fridge. This egg salad is delicious scooped with a baguette or spread on toasted bread with lettuce for an afternoon sandwich. Yum!
- Eggs- 7
- Dijon mustard- 2 teaspoons
- Greek yogurt- 2 tablespoons
- Carrot- 1
- Celery- 1 stalk
- Scallion- 1
- Salt and pepper
I prepared the crunchy egg salad last night and served it on a bed of lettuce surrounded with grape tomatoes, black olives and`Mandarin oranges the day after all the ingredients “mingled” in the frig.
It was pretty and delicious. YUM!
I am so glad you liked it!
This looks so good, with the summer right around the corner I will be trying this out. I especially love the lack of mayonnaise!
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