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Why is it working
- The crushed hard -boiled eggs are crushed on a wire cabinet or whisk quickly and easily produces an ideal egg salad texture.
- Crème Fraîche, fresh dill and fast, split red onion creates a delicious and shiny egg salad that is perfect for spring (or at any other time of the year, honestly).
Egg salad is one of the standby, which, although reliable, can often meet as Ho-hum. Stuffed, delicious, but only … egg salad. It is funny that egg salad is actually just an empty canvas in which they are waiting to play, they are just as perfectly suitable for flavor changes as spoiled eggs– In fact, there is not much difference between the two – Egg salad is basically just a spoiled egg that was broken. It's easy to have fun with spoiled eggs, so take the same attitude towards our egg salads.
Serious Eats / Amanda Suarez
Point proof: I recently worked out a recipe Herby egg The purpose of this was to replace the flavors of spring. They were fresh tubers that mixed into the yellow filling, shiny and holey pieces of fast, split red onion, some dijon and a spoonful of crème Fraîche to improve creaminess and brightness on the demanding Mayo top. Spring egg salad can be considered an alternative idea of the same idea. Instead of Tarragon, I get dill here (but hopefully it turns out that herbs are very flexible). Everything else is the same from the mayon to the crème fraîche to the marinated onion and the dijon.
Serious Eats / Amanda Suarez
The result is bright and fresh, and perfect for these wonderful spring days when the magnolia explodes, the daffodils and tulips rise from the ground, and the whole world feels pastel dreams (well, technically, a little less than half the world. Then again, this egg salad would be delicious at any time of the year. There is no reason to limit it, nor do you restrict other variation ideas that come to you at the moment of seasonal inspiration.
(Note, like my Deviled Eggs recipe, it can be made on its own and no cream Fraîche; it will be a little less light and creamy and may be beneficial if the onion pickling liquid is still great.)
Serious Eats / Amanda Suarez
Light, light and fresh: egg salad renewed for spring
Cooking method
(Keep on the screen awake)
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6 hard -cooked big eggcooled and peeled
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3 tablespoon (45 g) mayonnaise
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1 tablespoon (15 g) sour cream (See notes)
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2 teaspoon (10 g) Dijon mustard
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2 tablespoon fresh dill
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1 tablespoon minced rapidly multiplied red onion plus 1 teaspoon (5 g) pickling fluid
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Kosher salt
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Sandwich and dressing (such as fresh salad), serving
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Set the wire holder to a medium mixing bowl and press the eggs. (As an alternative, break the eggs with a whisk in the bowl until the whites are small, not divided into pieces).
Serious Eats / Amanda Suarez
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Add mayonnaise, Crème Fraîche, Dijon, dill and minced marinated onion and marinating fluid. Stir until a creamy egg salad forms. Season with salt. Serve as a sandwich with a salad or in the desired way.
Serious Eats / Amanda Suarez
Note
If there is no crème Fraîche, you can replace it with an additional 1 tablespoon of mayonnaise; If so, it is worth adding a touch from the marinating liquid to taste the brightness.
Special equipment
Wire stand or whisk
Make-Head and Storage
The egg salad can be cooled in airtight container for up to 3 days.