Recipe for a Spring Classic
Wondering what to do with all of those Easter eggs? Look no further than reinventing them into classic egg salad. This old time favorite has been part of the American cuisine for hundreds of years whether it is served on toast, bread or lettuce - this creamy protein rich salad is sure to delight. Egg Salad can truly be the canvas for a variety of flavor profiles. Try spicing it up with a little cayenne or add a little Old Bay for a taste of the ocean. No matter how you do it – egg salad is a classic spring and summertime sandwich.
Try this recipe from TASTE’s Executive Chef Thomas Yager.
- 6 Fresh Brown Eggs
- Vinegar 2 TBSP
- Season Salt ¼ tsp
- Mayonnaise 3 TBSP
- Dill, fresh 1/2 tsp
- Red Onion 1 tsp
- In a large sauce pot cover eggs with cold water and add 2 TBSP of cider vinegar. Cover pot and bring water to a boil. Turn off heat and keep covered for 15 minutes. Shock eggs in ice water to stop the cooking process.
- Carefully peel the shells off of each egg and run them under water to make sure all the shell is removed.
- Cut eggs into a mixing bowl and add chopped dill, diced red onions, seasoning salt, and mayonnaise and stir gently until fully mixed. Adjust salt and mayo to taste.