I’ve never been a big fan of egg salad, mainly because of the mayo. So a few days ago, I decided to devise an easy egg salad recipe to destroy all other egg salad recipes! I find that the cooked carrots in this recipe blend well with the egg, while adding a little extra colour and texture to the salad. As usual, my measurements in this recipe are rough estimates, so please feel free to experiment and fine-tune it to your own tastes.
1 large carrot
2-3 cloves garlic, grated or finely minced
1 sprig of green onions, chopped
1 teaspoon spicy mustard (Dijon, Chinese hot mustard, or similar)
1/2 teaspoon cayenne pepper
1/2 cup extra virgin olive oil
a pinch of salt
Hard boil the eggs, peel, and chop them up into rough chunks. Boil the carrot until it is semi-soft, and chop it up into rough chunks. (You can boil the eggs and the carrot in the same pot.)
Mix the rest of the ingredients in a small mixing bowl using a fork to make a dressing. Feel free to adjust the levels of spice in the dressing to taste. When adjusting the spice levels, keep in mind that you don’t want to overpower the flavour of the carrots and eggs. Mix everything together in a bowl and serve on sandwiches, rye toast, or as a side to a main dish, garnished with a sprig of parsley.
If you are not a fan of egg yolks, this salad can also be made with egg-whites only. Carrots can be substituted with celery (or perhaps used as an addition to celery).
Enjoy, and let me know how yours turns out!