Egg Salad

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. And if you prefer to use homemade mayonnaise, 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 <quantity>10</quantity> eggs to the simmering water and cook for 10m until hard-boiled

Add <quantity>½<unit>cup</unit></quantity> whole grain mustard to a tall container

Add <quantity>½<unit>cup</unit></quantity> dijon mustard

Add <quantity>50<unit>ml</unit></quantity> of vegetable oil

Add <quantity>50<unit>ml</unit></quantity> of orange juice and <quantity>30<unit>ml</unit></quantity> of lime juice

Add <quantity>50<unit>ml</unit></quantity> of extra virgin olive oil

Add <quantity>1<unit>tbsp</unit></quantity> 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 <quantity>½</quantity> of a red onion into small pieces

Chop <quantity>1</quantity> bunch of dill leaves very finely

Add the red onion and dill to the eggs

Add <quantity>⅓<unit>cup</unit></quantity> of mayonnaise and <quantity>2<unit>tbsp</unit></quantity> of the mustard dressing

Add salt and black pepper to taste. Mix to combine

Garnish with dill to taste. The egg salad is ready

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