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Herbed Egg Salad with Pickled Red Onion
This egg salad, inspired by a recipe from “In My Kitchen” by Deborah Madison, is made without mayonnaise. Instead, three of the 12 cooked egg yolks are mashed to a paste with onion-infused vinegar, then mixed into coarsely chopped eggs to lightly bind the salad. The flavors are fresh and bright, and the salad is especially delicious served with rustic dark bread.
4
Servings
Tip
Don't steam the eggs for longer than 9 minutes. The eggs should be just shy of hard cooked; if cooked past that point, the yolks will be too firm to form a smooth sauce when mashed with the vinegar. Don't finely chop the eggs; we liked the salad with eggs that were in coarse, uneven bits.
30 minutes
Ingredients
-
3
tablespoons finely chopped red onion
-
2
tablespoons Champagne or white wine vinegar
Directions
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01In a small bowl, stir together the onion, vinegar and ½ teaspoon salt; set aside. Fill a large Dutch oven with about 1 inch of water. Place a folding steamer basket in the pot, cover and bring to a boil over medium-high. Add the eggs, cover and steam for 9 minutes. Meanwhile, fill a medium bowl with ice water.
Nice spin on a traditional egg salad! I enjoyed it. :)