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Herbed Egg Salad with Pickled Red Onion

4 Servings

30 minutes

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This egg salad, inspired by a recipe from “In My Kitchen” by Deborah Madison, is made without mayonnaise. Instead, three of the 12 cooked egg yolks are mashed to a paste with onion-infused vinegar, then mixed into coarsely chopped eggs to lightly bind the salad. The flavors are fresh and bright, and the salad is especially delicious served with rustic dark bread.




Don't steam the eggs for longer than 9 minutes. The eggs should be just shy of hard cooked; if cooked past that point, the yolks will be too firm to form a smooth sauce when mashed with the vinegar. Don't finely chop the eggs; we liked the salad with eggs that were in coarse, uneven bits.

30 minutes



Miranda S.

Nice spin on a traditional egg salad! I enjoyed it. :)