Herby Egg Salad with Pickled Red Onions

We all know egg salad is a classic and there are so many different versions out there! I like mine to have a lot going on: fresh herbs, crunchy celery, spicy peppers and a kick of mustard. This is the baseline for what I usually make but it’s often tweaked by what I have in the fridge. I don’t need to tell you that it’s great as a sandwich with lettuce and tomatoes but it’s also good scooped up with crackers, cucumbers, leaves of endive or anything else you can think of! The pickled onions are a bonus. They add color, acidity and give it a special feel. They’re also great on just about anything!

Egg Salad Ingredients

6 eggs

1 shallot, finely chopped

½ lemon, juice 

3 stalks celery, chopped 

2 tbsp Dijon Mustard

2 tbsp mayonnaise 

2 pepperoncinis or 2 tbsp, roughly chopped

¼ cup herbs, chopped (any mix of dill, parsley, chives, tarragon, basil)

¼ tsp garlic powder

Salt and pepper 

Pickled Red Onion Ingredients

1 small red onion, thinly sliced (mandolin or knife)

1 tsp sugar

½ tsp salt

rice vinegar (enough to cover red onions)

Instructions 

Add eggs to a pot, cover with water, and bring to a boil. Once boiling, cover with a lid, turn off the heat, then let sit for 10 minutes

Drain the hot water and let eggs cool in an ice bath

For the pickled red onions, combine red onions, ½ tsp salt and 1 tsp sugar, stir, and let sit

In a large bowl, mix shallots, lemon juice, and ½ tsp salt 

Once red onions have softened, cover with rice vinegar and let sit

Once eggs have cooled, peel and roughly chop 

Add eggs to shallot mix and mash with a fork

Add mustard, mayo, celery, pepperoncinis, herbs, garlic powder and a few cracks of black pepper. Mix thoroughly and check for seasoning

Enjoy as a sandwich, on toast or as a dip!