Recipe by Rutendo, inspired by Jamie Oliver
Cook Time: 11 minutes
FOR THE SALAD
- 6 free range eggs
- ¼ cup chopped pickles (this is optional. I love the naturally fermented pickles. They don’t taste vinegary plus they add that crunch and tang to the egg salad)
- 2 tablespoons green onions chopped (I prefer to use the red onions, because of the sweetness they bring to the salad)
- Fresh parsley (dried works just as good)
FOR THE DRESSING
- 1/3 cup mayonnaise (I always use avocado oil mayo but any mayo works perfectly)
- 1 teaspoon Dijon mustard
- ¼ teaspoon toasted sesame oil (optional. I personally love the toasted saltiness it adds to the recipe)
- Salt and black pepper
- Bring a medium sized pot to the boil making sure there is enough water to cover the eggs. Add eggs to the water and cook
for 11minutes (I add a little lemon juice to the water as the eggs boil. It softens the shell and makes them easier to peel).
- While the eggs cook, add all the ingredients for the dressing into a bowl along with the salt and pepper (the dressing should be a little tangy but feel free to adjust according to taste).
- Chop the onions, parsley and pickles and add to another bowl (this adds that extra crunch).
- By now your eggs should be done. Drain the hot water and run the eggs under cold water submerged or put them in a bowl of iced water. This stops the cooking process.
- Chop the eggs to desired consistency (personally, I like them chunky) and add to the bowl with the pickles and herbs. Add enough mayonnaise dressing to coat the eggs very well and mix.
- The egg salad will last in the fridge for three days and can not be frozen.
- Enjoy as a side dish or on toasted bread.
Images provided by Rutendo