Best Egg Salad

Egg salad doesn’t have to be a mush and mayo sandwich that gums up your mouth. My best egg salad is all about texture- crunchy vegetables, creamy, finely grated eggs, large egg quarters, pickled peppers, and delicate herbs all combined with a miso mayo that is knock your socks off good. Don’t skimp on the fresh cracked pepper and pile the egg salad high on some toasty bread, or loaded into a lettuce cup for a low carb option. Either way, you can’t go wrong- it’s the simply the best. Aaaaaaand cue the Tina Turner!

Best Egg Salad

Ingredients:

1 dozen eggs

1/3 C red onion, minced

1/3 C celery, minced

1/4 C Mama Lil’s pickled goat horn peppers, minced

1/3 C mayo

1 Tbsp white miso paste

1 Tbsp unseasoned rice wine vinegar

1/4 C dill fronds, loosely packed and lightly chopped

pepper

kosher salt

Bring a large pot of water to a boil. Gently submerge eggs and boil for 11 1/2 minutes. Drain the eggs and immediately transfer to an ice bath to stop the cooking. Once cooled, peel eggs and set aside. In a large bowl, mix together red onion, celery, pickled peppers, mayo, miso paste, rice vinegar, and a few grinds of pepper.

On the large holes of a box grater, grate 6 eggs. Slice the remaining 6 eggs into quarters, and transfer all the eggs and dill fronds to the mayo mixture. Fold everything into the mayo gently to not break up the egg quarters too much. Season to taste with salt and pepper as needed.