Who says egg salad has to go between two slices of bread?
6 hard boiled large eggs
¼ cup quality mayonnaise
1 tsp Dijon mustard
1 tsp lemon juice
1 tsp lemon zest
¼ cup finely diced local radishes or celery
¼ cup finely chopped chives
1 Tbsp chopped dill
½ tsp sea salt or Garlic Box Garlic Scape Sea Salt
¼ tsp pepper
1 cucumber cut in to rounds
1
Peel the eggs and place in a bowl and mash coarsely with a fork.
2
Add the mayonnaise, mustard, lemon juice, zest, radishes, chives, dill, salt and pepper.
3
Stir to combine. Adjust seasoning if necessary.
4
Serve small spoonfuls of egg salad on cucumber rounds.
5
Options:
This is great on croissants for a sandwich. You can place a thin slice of smoked salmon in each sandwich for a special touch.
or - Add 1 Tbsp chopped capers and omit the salt.
or - Change it up by omitting the dill and adding 1 tsp (5 ml) curry powder to make a curried egg salad
— View all recipes —
CategoryApps & SnacksCuisineAmerican, Canadian
Ingredients
6 hard boiled large eggs
¼ cup quality mayonnaise
1 tsp Dijon mustard
1 tsp lemon juice
1 tsp lemon zest
¼ cup finely diced local radishes or celery
¼ cup finely chopped chives
1 Tbsp chopped dill
½ tsp sea salt or Garlic Box Garlic Scape Sea Salt
¼ tsp pepper
1 cucumber cut in to rounds
Recent Comments