Name: Egg Salad Revamped for Spring
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: egg
Ingredients: 6 hard-boiled large eggs, chilled and peeled; 3 tablespoons (45 g) mayonnaise; 1 tablespoon (15 g) crème fraîche (see notes); 2 teaspoons (10 g) Dijon mustard; 2 tablespoons minced fresh dill; 1 tablespoon finely minced quick-pickeld red onions plus 1 teaspoon (5 g) pickling liquid; Kosher salt; Sandwich bread and toppings (such as fresh lettuces), for serving

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Set a wire rack over a medium mixing bowl and press the eggs through it. (Alternatively, smash the eggs with a whisk in the bowl until whites are broken into small, chunky pieces).

Add mayonnaise, crème fraîche, Dijon, dill, and minced pickled onion and pickling liquid. Stir until a creamy egg salad forms. Season with salt. Serve as sandwiches with lettuce, or as desired.

6 hard-boiled large eggs, chilled and peeled

1 tablespoon (15 g) crème fraîche (see notes)

1 tablespoon finely minced quick-pickeld red onions plus 1 teaspoon (5 g) pickling liquid

Sandwich bread and toppings (such as fresh lettuces), for serving

Egg Salad Revamped for Spring

配料

步骤

营养

准备好开始烹饪了吗？