recipe
Egg Salad
by Brava Chef Erin
About this Recipe
This egg salad is Chef Erin’s version of the classic dish—lemon zest and juice, as well as fresh dill, add a welcome brightness. This egg salad is perfect as a side dish for any summer BBQ or as a delicious filling for an egg salad sandwich. If you don’t have any fresh dill on hand, feel free to use fresh parsley instead.
Ingredients
- 6.0 count eggs
- 0.3333333333333333 cups celery, finely chopped (about 1 stalk)
- 0.25 cups mayonnaise
- 3.0 tablespoons red onion, finely chopped
- 2.0 teaspoons lemon juice
- 2.0 teaspoons fresh dill, finely chopped
- 0.5 teaspoons lemon zest
- kosher salt and black pepper
Equipment
Brava loaf pan
large bowl
medium bowl
Nutrition Information
Allergens: None
Instructions
-
1
Hard-boil eggs
- Pour 4 cups of water into Brava loaf pan.
- Add eggs to loaf pan.
- Slide loaf pan into top shelf.
- Position loaf pan above bottom middle lamp.
- Press green button to begin cooking.
- While eggs are cooking, fill large bowl with ice water.
-
2
Cool eggs
- When Brava notifies you, carefully remove loaf pan.
- Transfer eggs to large bowl with ice water.
- Let eggs cool for at least 5 minutes.
- While eggs are cooling, prepare other ingredients.
-
3
Prepare other ingredients
- In medium bowl, combine celery, mayonnaise, red onion, lemon juice, dill, lemon zest, ¼ teaspoon kosher salt and ¼ teaspoon black pepper. Set aside.
-
4
Peel eggs and combine
- When ready, peel eggs.
- Coarsely chop eggs.
- Add eggs to medium bowl with other ingredients and stir to combine.
-
5
Finish and serve
- Place egg salad in serving bowl and serve.