Quarantummy: Egg salad with Greek yogurt

I love eggs. I love mayonnaise. But for some reason, I’ve never been a big fan of egg salad. I think the creamy texture of the mayonnaise overwhelms the egg. To make things worse, I’ve never been good at hard-boiled eggs. When I want soft-boiled eggs, I overcook them, and when I want hard-boiled eggs, I undercook them!

Still, the universe conspires!

I need to say that a lot of my experimentation with cooking is made possible because of the variety of foods sold via our village marketplace, on Facebook. That’s where I order eggs and vegetables, seafood and meat, even snacks and toilet paper. It’s a happy accident that the pandemic showed us all these neighbors who cook lovely food, who sell (and deliver!) all sorts of things.

So anyway, I found an easy recipe and gave it a shot!

Ingredients

  • 1/4 cup Greek yogurt – Bought from the village marketplace!
  • 1 tablespoon fresh lemon juice or red wine vinegar – I didn’t have either, so I used white wine vinegar.
  • 1 tablespoon chopped fresh dill or more – I bought a dill plant from a neighbor, and snipped a few sprigs for this.
  • 1/4 teaspoon kosher salt or to taste
  • pinch of black pepper
  • 4 hard boiled eggs, chopped – Eggs bought from the village marketplace too!

Procedure

  • First step: Hard-boil the eggs! I belatedly realized that all how-to guides for hard-boiled eggs say add the eggs in the water before bringing it to a boil. I did not do that! I brought the water to a boil, then carefully dropped the eggs in. Then I let the eggs sit in the boiling water for ten minutes.
  • As the 10 minutes neared their end, I prepared a bowl with cold water and some ice. All guides I saw online showed me a bowl that seemed full of ice. I did not do that! I used cold water and maybe 6 small cubes of ice. Then I let the eggs sit there for about ten minutes.
  • Happily, the eggs turned out quite nicely, and were fairly easy to peel. I chopped them carefully.
  • In a large mixing bowl, stir in all ingredients and fold carefully.

The recipe said the egg salad should keep for three to five days. Let me tell you, the egg salad did not last three days. I gobbled it all up before then!

It was excellent in toasted bread, between layers of chicken ham. It was excellent on crackers. It was excellent.

I will probably make it again!

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