Making a salad at your friend’s house is a great way out of a salad-making rut. My friend asked if I wanted to have an egg salad, because she had boiled eggs on hand. Oh, yeah! Egg salad! What a delicious reminder.
It was great fun having permission to go through her fridge and pick out what would go into this spring egg salad. She was watching our cranky daughters, while I was selecting a perfect radish and a savoy cabbage leaf from her produce drawer. Listen, if you want me to come over to your house and make you a salad out of your own stuff, just invite me over. Please watch my kid, though, okay? Even Steven?
Spring Egg Salad
As shown, the salad is on a bed of purple cabbage back at my house. This salad would have been delicious on a sandwich with cucumbers and avocado. If we had been able to stay at my friend’s house, this is what I probably would have done, but naptime is naptime, man.
Ingredients:
- 4 hard boiled eggs
- 2 stalks celery
- Small handful of chives (or onions)
- A few cornichons, with a bit of the juice from the jar
- 1 or 2 radishes
- 1 or 2 savoy cabbage leaves
- A couple T of mayonnaise
- Small spoonful of dijon mustard
- Dill, to taste
- Paprika, to taste
- Salt & freshly ground pepper, to taste
Directions:
- Chop the eggs into a small dice. Mince all the other vegetables more finely than the eggs (including the cabbage).
- Stir in the mayonnaise, mustard, and seasonings to taste.
- Serve on sandwiches, crackers, or on a bed of shredded greens/cabbage. Egg salad would also taste great with quinoa or some other grain, like farro.
Serves 2.