I've been trying to mix up my lunch time sandwiches. Just plain tired of lunch meat five different ways. So I was pretty excited when I stumbled on this egg salad recipe on Epicurious. It is really a quick meal to make and yields about 3 cups. The fennel gives it a sweet unexpected crunch.
8 large boiled eggs
1 garlic clove
1/2 cup mayonnaise
1 tbs fresh lemon juice
1 tsp grated lemon zest
1tsp dijon mustard
1/2 fennel bulb, finely chopped, plus 1 tbs finely chopped fronds (the green top of the fennel)
Mince and mash the garlic to a paste with a pinch of salt. Whisk together with mayo, lemon juice and zest, mustard, 1/2 tsp salt and 1/4 tsp pepper.
Peel and chop eggs. Stir in dressing with fennel and fronds.
8 large boiled eggs
1 garlic clove
1/2 cup mayonnaise
1 tbs fresh lemon juice
1 tsp grated lemon zest
1tsp dijon mustard
1/2 fennel bulb, finely chopped, plus 1 tbs finely chopped fronds (the green top of the fennel)
Mince and mash the garlic to a paste with a pinch of salt. Whisk together with mayo, lemon juice and zest, mustard, 1/2 tsp salt and 1/4 tsp pepper.
Peel and chop eggs. Stir in dressing with fennel and fronds.
No comments:
Post a Comment