I love this new version of egg salad that Heidi posted on her blog 101 Cookbooks, which if you don’t already rely on it for great recipes, now you know! This is a nice, light update on a familiar classic, perfect for a new light filled season.
Here’s her recipe, I didn’t want to change a thing, except maybe adding a few dashes of Fire Cider!
1/4 teaspoon salt
1/4 teaspoon pepper
1 small head of radicchio, shredded
1/4 cup chopped fresh dill
1 medium shallot, chopped
3 baby radishes, shaved thin
to serve: little dollop of salted creme fraiche and/or a drizzle of olive oil and Fire Cider
“Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for ten minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so – long enough to stop the cooking.
Crack and peel each egg, then use the big holes on a standard box grater to grate the eggs. Place in a bowl and use your fingers to gently toss the eggs with the salt and pepper.
At this point you can add whatever you like to the salad – shredded radicchio, fresh dill, shallots, and shaved baby radishes.
Serve topped with tiny dollops of something creamy – like creme fraich or plain yogurt, and a drizzle of olive oil and Fire Cider. Just a bit of each so you don’t weigh it down.”
Prep time: 5 min – Cook time: 10 min