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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.

4

Servings

Tip

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

Ingredients

Directions

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Reviews
Miranda S.

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