Egg Salad
The classic egg salad recipe that can be eaten plain with a fork, turned into a delicious sandwich or made into a veggie-packed collard wrap.
Ingrédients de la recette
- 6 eggs
- ¼ cup red onion, finely diced
- ¼ cup mayonnaise
- 1 tbsp Dijon mustard
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh chives, chopped
- 1 tsp fresh lemon juice
- salt and pepper, to taste
- 1 collard green leaf, per wrap
- a few slices bell pepper, cut into matchsticks
- a few slices cucumber, cut into matchsticks
- microgreens, to taste
Instructions
- 1
Bring a pot of water to a boil.
- 2
Place the eggs on the counter to come to room temperature while the water heats.
- 3
Reduce the heat to low, gently add the eggs with a skimmer, then raise the heat to high and boil for 12 minutes.
- 4
Meanwhile, fill a bowl with ice water for an ice bath.
- 5
Transfer the cooked eggs to the ice water bath to cool.
- 6
Finely dice the red onion.
- 7
Chop the parsley and chives.
- 8
Peel the cooled eggs under running water, starting from the thicker end.
- 9
Coarsely dice the eggs to your desired chunkiness.
- 10
Add the eggs, red onion, parsley, chives, Dijon mustard, mayonnaise, lemon juice, salt, and pepper to a bowl. Stir until combined.
- 11
Serve the egg salad on its own, in a sandwich, or wrapped in collard greens.
- 12
For a wrap, blanch a collard leaf in simmering water for about 10 seconds, then trim the stem and shave the raised portion.
- 13
Slice bell pepper and cucumber into thin matchsticks.
- 14
Spoon egg salad onto the collard leaf, top with bell pepper, cucumber, and microgreens.
- 15
Fold the top and bottom of the leaf inward, then roll tightly like a burrito. Slice in half and serve.
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