egg salad with pickled celery and coarse dijon

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Egg Salad with Pickled Celery and Coarse Dijon

As I learned here, there are about as many ways to hard-boiled eggs as there are people who make them. If you’re looking for a new technique, you will delight in the comments. Here, I use my approach, the one that works for me every time. If you rest the eggs in the fridge for a day or so after cooking them, they’re usually easier to peel while keeping the eggs intact. (Although mine, three days old, still were not. Punks.) If you’re not into mayo (I know you’re not, even if I don’t agree), you can use plain Greek yogurt instead. I have you make more celery than you’ll need because trust me, it will get used, as it’s great in everything from tuna to potato salads.

1/4 cup white wine vinegar
1/4 cup water
2 teaspoons Kosher salt (you can go up to 1 tablespoon if using the lighter weight Diamond brand; here’s why)
1 1/2 teaspoons granulated sugar
2 stalks celery, trimmed, diced tiny
4 large eggs
1 heaped teaspoon whole-grain Dijon
2 teaspoons minced shallot or red onion (or more to taste)
2 tablespoons mayonnaise or full-fat plain yogurt
Salt and freshly ground pepper to taste
Chopped flat-leaf parsley or fresh dill (to garnish, optional)

Pickle your celery: Combine vinegar, water, Kosher salt and sugar in a jar and shake it until the salt and sugar dissolve. Add diced celery to jar, cover it and place in the fridge for at least 30 minutes, ideally one hour and up to one week.

Cook your eggs: Place eggs in a saucepan and cover with an inch of cold water. Bring to a boil over high heat, and once boiling, reduce the heat to medium and set your timer for 10 minutes (for perfectly cooked through eggs), or 9 minutes (if you like them just-barely-set in the center, like mine above). Once the timer rings, drain eggs and rinse under cold water to stop cooking. To quickly chill them so you can use them right away, cover them in ice water for 10 to 15 minutes.

Make your salad: Peel your eggs and chop them, placing them in a medium bowl. Add 1 heaped tablespoon of pickled celery (more to taste), Dijon, shallot, mayo, salt and pepper and mix. Season to taste with salt and pepper. Serve on toasted whole grain bread, garnished with fresh herbs.


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