I truly believe that everyone needs a great egg salad recipe in their cooking armoury. Perfect eaten on a crinkle crisp alongside a cocktail, spooned into a gem heart leaf (think egg cup), or liberally piled onto rye or sourdough toast for lunch.
For this version, I gently pickle spring onions (scallions) in a splash of rice vinegar and soy sauce while the eggs boil. With the addition of gherkins (or cornichons) this becomes a mustard packed double pickle situation of egg salad dreams, held together with a little mayo.
When I really want to have fun here, I use my ice cream scoop to serve it on crackers, crisps or lettuce leaves as a canape. Full on ’70’s style.
The Best Egg Salad
4-6
servings10
minutes9
minutesIngredients
6 large eggs
4 spring onions
2 tsp seasoned rice vinegar
1 tsp soy sauce
pinch of sugar
3-4 tbsp Kewpie or your favourite mayo (feel free to replace a little with some creme fraiche or Greek yoghurt)
1 tbsp dijon mustard
4-5 cornichons chopped (optional)
salt and pepper to taste
- Serving Options
crinkle crisps (preferably salt & vinegar)
2 gem hearts, leaves washed and separated
thinly sliced rye or sourdough bread, preferably toasted and buttered
dill sprigs to serve
Directions
- Fill a medium size saucepan with cold water and place on a medium heat. Once boiling, gently lower in the eggs (careful not to crack them) and cook for 9 minutes.
- While the eggs are cooking, thinly slice the spring onions and place in a bowl with the rice vinegar, soy sauce and sugar and allow to hang out together for a few minutes.
- When the eggs are finished cooking, refresh in a bowl of ice water to stop cooking. When cool, peel, place in a bowl and roughly mash with a fork or potato masher. Its up to you how chunky you want this to be. Add the spring onions, leaving behind any extra sauce, and the mayo, mustard, salt and pepper. Taste for seasoning and add in a little more of whatever it is you think it needs. Feel free to add a little splash of the spring onion liquor too. Add the cornichons or pickles if you are using and give it all one last mix.
- Scoop or spoon into gem heart leaves or schemer on toast and if you like and top with dill sprigs or sliced radishes. Alternatively, just place in a bowl and dip, preferably with crinkle crisps.
Have you made this dish?
Let me know what you think, share your efforts and any tweaks you made to the recipe on Instagram, don’t forget to tag #BuildingFeasts or email me on info@buildingfeasts.com
