Egg Salad
by Brava Chef Erin
Servings
4
Active Time
~10 min
Total Time
~40 min
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.
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 eggs
- ⅓ cup celery, finely chopped (about 1 stalk)
- ¼ cup mayonnaise
- 3 tablespoons red onion, finely chopped
- 2 teaspoons lemon juice
- 2 teaspoons fresh dill, finely chopped
- ½ teaspoon lemon zest
From Your Pantry
kosher salt and black pepper
Equipment
Brava loaf pan
large bowl
medium bowl
Nutrition Information
Allergens: Eggs
-
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.
