Famous egg sald
Egg salad. I've been tinkering this recipe over the past year, and it's strangely become a creative expression of mine. Gatekeeping it doesn't sit well with me. So I present to you Noah's famous egg salad.
What you need:
- 6 pasture raised eggs. Ideally try not to shortcut this, as the bright orange yolks speak for themselves
- Kewpie mayo
- Whole grain dijon mustard
- A pickle
- Fresh dill (optional)
- Salt and pepper (to taste)
[For the quick pickled shallot]
- A shallot
- Rice vinegar
- 2 tsp Sugar
- 1 tsp salt
In advance, prepare the quick pickled shallot:
- Thinly slice 1 shallot, place in glass jar
- Stir 1/3 cup rice vinegar, 2 tsp sugar, 1 tsp salt. Add a splash or two of hot water. Stir until dissolved
- In a glass jar, pour the liquid over the sliced shallot, let cool, and pop in the fridge for at least 30 minutes
Cook eggs:
- I prefer to cook my eggs in the rice cooker or instant pot on a metal trivet. They come out perfect every time.
Once eggs are cooked and shallots are pickled:
- Peel and chop the eggs, transfer to a large bowl, and mince with a fork
- A 2-3 generous tablespoons of kewpie mayo, and a generous tablespoon of whole grain dijon
- Roughly chop a pickle and add it in, plus a splash or two of pickle juice from the jar
- Roughly chop half or more of the pickled shallot from the jar and add it in. Save the rest for garnishing future egg salad sandwiches.
- If you have it, add chopped fresh dill
- Sprinkle in salt and freshly cracked pepper to taste, then combine
Before enjoying, refrigerate so the ingredients get to know each other.
Noah's famous egg salad is best served on its own, scooped onto a durable potato chip, or sandwiched between two pillowy squares of milk bread.