This recipe came from Caro Chambers. I love how she grates the eggs- Its genius!
my mom’s egg salad
Ingredients:
2 tablespoons finely minced fresh dill
3 tablespoons mayonnaise
2 teaspoons whole grain (or absolutely any) mustard
Zest and juice of 1 lemon
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 hard-boiled eggs, grated on the largest hole of a box grater
For serving: soft bread, butter lettuce leaves, Ritz crackers, or your preferred egg salad vessel!
Combine all ingredients in a large bowl. Add more salt and pepper to taste. THAT’S IT!! Serve it as a sandwich, alongside crackers, in lettuce cups, or however you’d like. Store in an airtight container for up to 4 days.
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