I love Lisa's initiative with 2 posts in 1 day so we figured we should get wit it. We'll start off with Kelly's egg salad. We (almost entirely Kelly) have been making this for a long time now. Did a little research. Apparently it's based on Rachael Ray, but whatchagonnado? I hope you click on some of the links in the ingredients. They are carry-overs from copy/paste from foodnetwork, but if you need to find out what celery or a saucepan are, go ahead and click, you'll learn something.
Ingredients
1/4 medium red onion, chopped
12 large eggs
2 ribs celery (with leaves), chopped
1/4 cup mayonnaise
1/4 cup plain yogurt
2 heaping tablespoons chopped fresh dill
2 tablespoons whole-grain mustard
1 tablespoons plus 1 teaspoon freshly squeezed lemon juice (Kelly uses 1/2 lemon or to taste)
2 teaspoons kosher salt
Freshly ground black pepper
*Recipe actually says 1/2 cup mayo, but we also split it up between yogurt and mayo
Directions
In a small bowl, soak the onions in cold water, for 15 minutes. Drain.
Meanwhile, in a large saucepan, with a tight-fitting lid, place the eggs and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover the eggs, remove from the heat, and set aside for 8 minutes. Drain the water from the pan and cool the eggs in the pan under cold running water. Peel the eggs and cut into sixths.
In a large bowl, mix together the onion, celery, mayonnaise, yogurt, dill, mustard, lemon juice, and salt.
Add the eggs to the mayonnaise mixture and gently mix them together. Season with pepper to taste. Use in sandwiches, with lettuce and tomatoes, or in a salad.
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