Egg Salad no.1

Ingredients:

• The Egg Salad:

  • 6 eggs

  • ½ cup green onions, white parts only and sliced thin

  • ¼ cup parsley, minced

  • ¼ cup radish, sliced thin

  • 1 tbsp ground cumin

  • 2 tbsp lemon juice

  • zest from 1 lemon

  • 3 tbsp dill, minced (for garnish)

  • a baguette for serving

  • sea salt (for finishing)

• The Mayo:

  • 1 cup avocado oil (or vegetable oil)

  • 1 egg

  • 2 cloves garlic, peeled, trimmed and smashed

  • 3 tbsp dill, minced

  • 1 tsp dijon mustard

  • 2 tbsp lemon juice

  • salt and pepper

Steps:

1. Prep a large bowl full of water and ice, leaving some space for eggs to cool after they cook.

2. Bring 1 inch of water to a boil in a 3qt saucepan over high heat. Add your eggs in and cover, letting cook for 10 minutes.

3. During this time, make the mayo by combining all of the ingredients into a narrow vessel like a malt cup (avocado oil, 1 egg, garlic, dijon, lemon juice, dill, salt and pepper as noted above). Place the head of an immersion blender to the base of the vessel and begin to pulse on high, slowly raise the blender, emulsifying the oils and blending as it raises. By the time it reaches the top of the mixture you should have a thick mayo.

4. Once eggs are done cooking, add them to your bowl with ice water and let them cool for a minute. Remove them one by one, peeling them as you go.

5. In a large mixing bowl, combine eggs, onions, parsley, mayo, lemon juice, lemon zest and cumin. Mix by using a large fork to crush your eggs, eventually moving from a crushing motion to a mixing motion. Season to taste with salt and pepper adding more lemon juice if you desire a more tangy flavor.

6. Serve on a slice of toasted baguette under a layer of thinly sliced radishes and your remaining dill for garnish. Finish with a nice sea salt.

#vegetarian