I love this new version of egg salad that Heidi posted on her blog 101 Cookbooks, which if you don't already rely on for great recipes, now you know! This is a nice, light update on a familiar classic, perfect for a new light filled season. Here's her recipe; I didn't want to change a thing, except maybe adding a few dashes of Fire Cider!
- 6 eggs
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 small head of radicchio, shredded
- 1/4 cup chopped fresh dill
- 1 medium shallot, chopped
- 3 baby radishes, shaved thin to serve
- little dollop of salted creme fraiche and/or a drizzle of olive oil and Fire Cider
"Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil.
Now turn off the heat, cover, and let sit for ten minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking.
Crack and peel each egg, then use the big holes on a standard box grater to grate the eggs.
Place in a bowl and use your fingers to gently toss the eggs with the salt and pepper. At this point you can add whatever you like to the salad - shredded radicchio, fresh dill, shallots, and shaved baby radishes.
Serve topped with tiny dollops of something creamy - like creme fraiche or plain yogurt, and a drizzle of olive oil and Fire Cider. Just a bit of each so you don't weigh it down."
Serve this salad on top of homemade flax crackers or store bought flax crackers.