I'm going to share a recipe with you today for a delicious egg salad that would work beautifully at any event or for lunch at your desk during the week. This is a simple recipe that can be thrown together in very little time. I think you will really enjoy this one!
Ingredients:
6 hard cooked eggs, peeled and roughly chopped
3 tbsp mayonnaise
2 tbsp minced radish
1 tbsp minced fresh dill
1 tsp sliced green onions
1/2 tsp kosher salt
Directions:
Stir all ingredients together in a bowl and refrigerate for at least two hours. Enjoy on your choice of bread or delectable crackers.
We start by hard cooking six extra large eggs. I prefer brown eggs, but you may use white eggs if you like. There is no hard and fast rule here. I also prefer to cook my eggs in this wonderful Krups egg cooker. I stopped using the water method on top of the range several years ago. I find when I cook the eggs using the Krups egg cooker they are easier to peel.
No need to set a timer with the egg cooker. Simply add the required amount of water to the basin to hard cook six eggs, place the eggs and turn on the machine. When the cooking period is done, the machine turns off. At that point, you can remove the eggs to a bowl of iced water to stop the cooking. Fifteen to twenty minutes will be long enough in the ice bath.
Here are all our ingredients which I have listed for you above. As usual, you want to use the freshest and highest quality ingredients in all your cooking.
We will start by adding the mayonnaise to our bowl.
Two radishes should give you two tablespoons, minced. And make sure they are minced. You do not want any large pieces of radish in this salad.
Add the minced radish to the bowl.
Add the dill. Again, make sure it is as finely minced as possible.
Add the sliced green onion.
And finally, the salt.
Give this a stir to incorporate and then sit the bowl with the dressing in the refrigerator.
Remove the eggs from the ice bath and peel, then roughly chop. Do this in a separate bowl.
Add the chopped eggs to the dressing and stir to incorporate. Place the fully prepared egg salad back into the refrigerator and let it set at least two hours or overnight.
For this post, we served our egg salad on french baguette, lightly toasted on one side only.
A delectable treat indeed. I did not add mayonnaise or mustard to the bread, but you certainly could. Or any type of special sauce that you may like.
This egg salad can be easily put together on a Saturday or Sunday morning and refrigerated until ready to use. It would make for wonderful canapes on a tray for guests. Or a hearty sandwich for lunch. Use it as you see fit. But try it and I'm sure you will agree that it is delicious.
Ingredients:
6 hard cooked eggs, peeled and roughly chopped
3 tbsp mayonnaise
2 tbsp minced radish
1 tbsp minced fresh dill
1 tsp sliced green onions
1/2 tsp kosher salt
Directions:
Stir all ingredients together in a bowl and refrigerate for at least two hours. Enjoy on your choice of bread or delectable crackers.
We start by hard cooking six extra large eggs. I prefer brown eggs, but you may use white eggs if you like. There is no hard and fast rule here. I also prefer to cook my eggs in this wonderful Krups egg cooker. I stopped using the water method on top of the range several years ago. I find when I cook the eggs using the Krups egg cooker they are easier to peel.
No need to set a timer with the egg cooker. Simply add the required amount of water to the basin to hard cook six eggs, place the eggs and turn on the machine. When the cooking period is done, the machine turns off. At that point, you can remove the eggs to a bowl of iced water to stop the cooking. Fifteen to twenty minutes will be long enough in the ice bath.
Here are all our ingredients which I have listed for you above. As usual, you want to use the freshest and highest quality ingredients in all your cooking.
We will start by adding the mayonnaise to our bowl.
Two radishes should give you two tablespoons, minced. And make sure they are minced. You do not want any large pieces of radish in this salad.
Add the minced radish to the bowl.
Add the dill. Again, make sure it is as finely minced as possible.
Add the sliced green onion.
And finally, the salt.
Give this a stir to incorporate and then sit the bowl with the dressing in the refrigerator.
Remove the eggs from the ice bath and peel, then roughly chop. Do this in a separate bowl.
Add the chopped eggs to the dressing and stir to incorporate. Place the fully prepared egg salad back into the refrigerator and let it set at least two hours or overnight.
For this post, we served our egg salad on french baguette, lightly toasted on one side only.
A delectable treat indeed. I did not add mayonnaise or mustard to the bread, but you certainly could. Or any type of special sauce that you may like.
This egg salad can be easily put together on a Saturday or Sunday morning and refrigerated until ready to use. It would make for wonderful canapes on a tray for guests. Or a hearty sandwich for lunch. Use it as you see fit. But try it and I'm sure you will agree that it is delicious.
