Egg salad is such a classic, you’ve likely had it many times before. The combination of loads of fresh dill and eggs along with some tangy homemade mayonnaise never gets old though. If you haven’t made mayonnaise before, there are a few methods, but here’s one of the best from Michael Ruhlman. A stick blender with whisk attachment makes it almost effortless.
Serve the egg salad with lettuce for wrapping, lentil crackers or really anything to act as a means of conveyance into your face hole.
Time: 10 minutes
Serves: 6 as a starter
10 hard-boiled eggs – peeled
150g mayonnaise (ideally homemade)
25g baby dill – stems discarded
20g green onion – roughly chopped
3g kosher salt
1g fresh ground black pepper
Place all ingredients in a food processor and pulse to desired consistency.