Dilly egg salad
Just a little easy recipe to get you excited for lunch! I love egg salad and this one is so flavorful.
For a gluten free version, spoon egg salad into lettuce cups.
XO, km
THE DISH:
dilly egg salad | makes 3 cups
THE STUFF:
8 eggs
1/3 cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoons chopped fresh dill
3 scallions, sliced
2 stalks celery, chopped
Kosher S+P
THE HOW-TO:
Place eggs in a pot and cover with cold water. Set over medium-high heat and bring to a boil. Once water is at a rapid boil, cover the pot, turn off the heat and let sit for exactly 10 minutes. Drain and put eggs in an ice bath for 5 minutes. Peel and chop eggs and transfer to a mixing bowl.
To the bowl add the mayonnaise, mustard, dill, scallions and celery. Add 1/4 teaspoon salt and 1/8 teaspoon pepper and gently stir to combine. Taste for seasoning and add more S+P as needed.
CROSTINI DEETS:
Preheat oven to 375°F. Thinly slice baguette and lay on a baking sheet. Brush with EVOO and season with S+P. Bake until golden brown, 12-15 minutes.