Classic Pastured Egg Salad
This Classic Pastured Egg Salad was a customer favorite from my organic grab & go shop. It's high protein and absolutely delicious.
Ingredients
- 8 large pastured eggs
- 4 cornichons
- 1 Tablespoon whole grain mustard
- 3 Tablespoons avocado oil mayonnaise I used a Roasted Garlic Aioli from Primal Kitchen Foods
- 1 Tablespoon scallions sliced thin
- ¼ teaspoon granulated garlic
- ½ teaspoon lemon zest
- 10 turns of freshly-ground black pepper
- ¼ teaspoon kosher salt
- 1 Tablespoon fresh dill minced, plus more sprigs for garnishing
Instructions
- In a medium pot, bring cold water to a simmer. Carefully add eggs to the pot with a slotted spoon. Let simmer for 12 minutes, careful not to let eggs boil.
- While eggs are cooking, prepare an ice bath. In a medium-sized bowl, fill it with ice and water.
- When eggs are finished cooking, carefully transfer them with a slotted spoon into the ice bath. Let cool while you prepare other ingredients.
- In a food processor or nutribullet, add the remaining recipe ingredients. Process until very smooth.
- Peel your eggs, rinse and dry. Cut eggs into eighths. Add your processed mixture into a bowl and fold your eggs in with a spatula, until well combined.
- Let chill a minimum of 1 hour before enjoying. Flavors need time to MELD and egg salad is best served ice cold.
- Garnish with fresh-cracked black pepper and fresh dill sprigs.