Egg Salad Recipe

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Egg Salad

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

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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