Egg Salad with pickles and dill

Egg salad with pickles and dill

Part of my March TU story and goes along with Crispy Tofu and Broccoli Sheet Pan with Chile-Peanut Oil and piced Carrot Bread with Gingersnap Crumble. 

Egg Salad with pickles and dillWe eat a lot of eggs. From the oh-so-humble hard-cooked egg – that workhorse of a nutrition ideal – to fluffy weekend morning eggs with herbs and cheese and lots of care in making them taste and look good, eggs are here to stay at our house. Since we started training, I’ve kept a bowl of hard-cooked eggs in the fridge. Post running snack? Done. The recipe here is for those times when you have eaten so many plain hard-boiled eggs that change is due. This salad is for anyone who likes salt, delivered in the form of pickles, adding both salt and crunch. A dash of Dijon and a generous sprinkle of dill adds depth and herbaceousness. This salad is good with crackers, on lettuce, in lunchboxes and definitely, standing at the counter, eaten with a spoon, after running.



Egg Salad with Pickles and Dill

Serves 3
6 eggs, hard-boiled and peeled
1 small shallot, peeled and minced
½ cup dill pickles, chopped
1 teaspoon Dijon mustard
1 tablespoon rice vinegar
1 heaping teaspoon dried dill
½ teaspoon kosher salt
Freshly ground black pepper
Good-quality mayonnaise
Crackers or potato chips, for serving

Cut each egg in half and add to a large bowl. Use a potato masher to roughly mash. Stir in the shallot, pickles, mustard, vinegar, dill, salt and pepper. Add the mayonnaise, one spoonful at a time, until it’s just right for your taste. Add more salt or pepper, if you like.
Serve with either crackers or potato chips.
Keep covered and refrigerated for up to three days.

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