Email to Cat      

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

◦  6 hard-cooked eggs, peeled and coarsely chopped
◦  ½ cup finely chopped fresh chives
◦  2 Tbsp finely chopped celery leaves
◦  Kosher salt and freshly ground black pepper, to taste
◦  ⅓ cup mayonnaise
◦  2 tsp white wine vinegar
◦  2 tsp Dijon mustard


Recipe

Combine eggs, halve 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 eggs.


Serves 4