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
◦ 6 hard-cooked eggs, peeled and coarsely chopped
◦ � cup finely chopped fresh chives
◦ 2 tablespoons finely chopped celery leaves
◦ Kosher salt and freshly ground black pepper, to taste
◦ ⅓ cup mayonnaise
◦ 2 teaspoons white wine vinegar
◦ 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
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