Egg Salad with Pickled Celery and Dill

By: Julie

Serves:  About 3 cups.

Time:  15min plus egg boiling time.

I dreamed this up on the way home from the grocery store while starving, eating Triskets (olive oil and black pepper of course) right out of the box, and praying that the baby wouldn’t wake up before I had access to a bottle warmer and the remote control.  I thought: you know what this trisket needs?  Some egg.  And some dill.  And maybe a little mustard.  Oh, and that super crunch pickled celery that I put in my potato salad, yep, that’s what it needs.  So I went home and immediately boiled the eggs… and then everything descended into pandemonium and the eggs got put in the fridge and forgotten.  Fast forward to the next day – 20180906_115127_HDR eating triskets directly from the box, again, and I thought, you know what this trisket needs?  Some egg!  These are a great replacement for making deviled egg appetizers for your next get-together.  It will really hide the fact that you’ve completely messed up the eggs during the peeling process and that it’s impossible to fit all of the filling back into the eggs.  You can make this in record time and they look beautiful.  If you’re making sandwiches instead, I like them toasted on plain old sandwich bread.

If you don’t like dill (yes mom, I am talking to you), there is still a ton of flavor here with out it.

You Will Need:

  • 5 hard boiled eggs (the original plan was for six, but the snack fairy stole one in the night).  roughly chopped
  • 1/2 cup plain greek yogurt (can substitute mayo)
  • OPTIONAL – 1 Tbsp fresh dill, chopped plus 1 TBSP for garnish.
  • 1/8 tsp black pepper
  • 1 heaping Tbsp grainy mustard
  • 1 celery stalk, diced
  • 1 Tbsp onion, diced
  • 2 Tbsp white wine vinegar
  • 2 Tbsp water
  • 2 tsp kosher salt
  • 1/2 tsp sugar

First, chop the celery, place in a small bowl and add the vinegar, water, kosher salt and sugar.  Give it a good stir and set aside.  This needs to soak for at least 10 min.  Stir occasionally.

I like chunky egg salad, so I just roughly chop the eggs and place in a medium bowl.  Add the yogurt, dill, black pepper, mustard, onion and stir gently until combined.  Remove celery from brine but RESERVE BRINE!  Add celery, stir, and taste.  Add 1 – 2 tsp of the celery brine, tasting between each addition.  It’s salty so be careful!

20180906_120954

This makes 4 healthy sized sandwiches or about 30 crackers.  For the crackers I used about a Tbsp for each and put a sprig of dill on the top.  I’d like to say I made these for company, but really I had them for lunch and then hid the rest in the back of the fridge to share with NO ONE so I could eat it all the next day.

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