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Filling: Knife-and-Fork Egg Salad

Source of Recipe

From "Saveur: The New Classics"


Recipe Introduction

"This piquant egg salad is traditionally served on slices of buttered brown bread with watercress — to be eaten with a knife and fork, a dainty presentation fit for a refined occasion. It's also delicious atop any bread, or even eaten on its own."

List of Ingredients

â—¦ 6 hard-cooked eggs, peeled and coarsely chopped
â—¦ ½ cup finely chopped fresh chives
â—¦ 2 tablespoons finely chopped celery leaves
â—¦ Kosher salt and freshly ground black pepper, to taste
â—¦ â…“ cup mayonnaise
â—¦ 2 teaspoons white wine vinegar
â—¦ 2 teaspoons Dijon mustard


Recipe

Combine eggs, half the chives, celery leaves, and salt and pepper in a medium bowl and fold together gently to combine. Add mayonnaise, vinegar, and mustard and fold again, being careful not to mash up the eggs.

Serves 4