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
I'm here to answer any questions you have about Egg Salad. Try me!