Egg Salad
50m
A simple and succulent delicacy, typical of New York Delis.
It can be used as a sandwich filling, as a topping for crackers, rice cakes, or even with greens.
It must not be dry or liquid. It should only be used on the day it is made.
You can use this Egg Salad in a delicious egg sandwich, also shown by chef Andrea Kaufmann here on CREME.
Do you prefer to use homemade mayo instead? No problem, the chef also shows you how to do it on CREME. It's easy and delicious.
Bring a pot of water to a simmer over medium heat
Add 10 eggs to the simmering water and cook for 10m until hard-boiled
Add ½ cup whole grain mustard to a tall container
Add ½ cup dijon mustard
Add 50 ml of vegetable oil
Add 50 ml of orange juice and 30 ml of lime juice
Add 50 ml of extra virgin olive oil
Add 1 tbsp of honey
Mix with a hand blender until the sauce is smooth and creamy
Season with salt to taste and combine
The mustard dressing is ready
Peel the eggs
Smash the eggs with a potato masher until uniform in size
Dice ½ of a red onion into small pieces
Chop 1 bunch of dill leaves very finely
Add the red onion and dill to the eggs
Add ⅓ cup of mayonnaise and 2 tbsp of the mustard dressing
Add salt and black pepper to taste. Mix to combine
Garnish with dill to taste. The egg salad is ready
Yield 6 portions
Egg
10
Mayonnaise
½ cup
Dill
1 bunchDill
to garnish
Red Onion
½
Black Pepper
to taste
Salt
to taste
Mustard Dressing
Whole Grain Mustard
½ cup
Dijon Mustard
½ cup
Honey
1 tbsp
Orange Juice
50 ml
Lime Juice
30 ml
Extra Virgin Olive Oil
50 ml
Vegetable Oil
50 mlSalt
to taste
Equipment
Potato masher
Hand Blender
Hand Blender