Dilled Egg Salad (version 2)From chefmal 6 years ago
- 5 Large eggs shopping list
- 1 1/2 Tbspns Fresh dill, chopped shopping list
- 1 Tbspn fresh parsley, chopped shopping list
- 1/2 tspn white vinegar shopping list
- 1 tspn smoked paprika shopping list
- 1/2 tspn white pepper shopping list
- 1 pinch of sugar shopping list
- mayonnaise to taste (I like olive oil mayo. If you haven't tried it yet, I suggest you do so!) shopping list
- Smoked sea salt with this is the bomb diggity, but you can use table salt too. shopping list
How to make it
- 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.
- 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.
- 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.
- 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)
- You can add onions, leeks, olives, pickles, pimentos, peppers, whatever else you want. Just mix it all really well.
- 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.
- For those who found my last egg salad recipe too harsh, you'll like this one much better.
The Cookchefmal Bronx, NY
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