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Egg Salad
What you need
- 4 eggs
- 1 stalk celery
- 1 shallot
- 1 tsp dijon mustard
- 1 tsp agave syrup
- 1 tbl cider vinegar
- 2 tbl olive oil
- 1 tsp fresh oregano leaves
- 1/2 tsp fresh thyme leaves
- 1/2 tsp kosher salt
How to make it
- Place eggs in a small saucepan and cover with cold water
- Cover and bring to a full boil, turn off heat and let stand about 12 minutes
- Meanwhile, finely dice the celery stalk and slice the shallot
- Combine mustard, agave, vinegar and kosher salt
- Whisk in the olive oil
- Stir in celery, shallot, oregano and thyme leaves
- Rinse eggs in cool water and peel
- Remove yolks and mash into the celery mixture
- Coarsely chop the egg whites and stir into the salad
- Allow to stand for about 10 minutes for flavors to blend
- Serve on crisp lettuce leaves
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