poultry

EGG SALAD

egg-salad-close-up-1-of-1

  • 6 hard boiled eggs chilled and peeled
  • 1/4 cup mayonnaise
  • 1/2 teaspoon zest and 1 1/2 teaspoons fresh juice from 1 lemon
  • 1/3 cup finely diced celery (about 1 small stalk)
  • 1/4 cup finely sliced scallions, white and pale green parts only (about 2 scallions)
  • 1 tablespoon minced fresh parsley leaves
  • Kosher salt and freshly ground black pepper

Combine eggs, mayonnaise, lemon juice, celery, scallions, and parsley in a medium bowl. Using your hands, squeeze eggs through your fingers, mixing contents of bowl until reduced to desired consistency; alternatively, smash and mix with a firm whisk. Season generously with salt and pepper. Serve with sliced radishes, lettuce, and bread to make sandwiches, or store in a sealed container in the refrigerator for up to 3 days.

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