Note that if you purchase something via one of our links, including Amazon, we may earn a small commission.
Print
Herby Spring Onion Egg Salad
- Yield: Serves 4
Description
North Tabor Farm’s chef-in-residence Irene Wong started with a humble egg salad and began tinkering. The result is a bright, herbaceous version packed with spring onions, smoked paprika, cayenne, and a splash of white vinegar for an unexpected burst of tang. It’s a reminder of how a few thoughtful tweaks can make something familiar feel entirely new.
Ingredients
Units
Scale
- 12 large eggs
- 1/2 cup mayonnaise
- 1 heaping Tbsp Dijon mustard
- 1/2 tsp smoked paprika
- 1/2 tsp cayenne pepper
- Kosher salt to taste
- 2 tsps white vinegar
- 1/2 cup finely chopped spring onions, white bulb only
- 1/2 cup finely chopped dill pickle, seeded and drained
- 2 Tbsp finely chopped fresh dill, tarragon, or chives
Instructions
- Using the back of a spoon, tap each egg at the wider base and on one side to create hairline fractures. This technique helps detach the membrane from the shell, which will make peeling easier. Place all the slightly cracked eggs into a pot and cover with cold water. Bring to a boil over high heat. Reduce heat to medium and cook for 12 minutes.
- Using a slotted spoon, transfer the eggs to an ice bath. Use as much ice as possible. Leave the eggs in the ice bath for 15 minutes before peeling. The shock in temperature will also help the shells come off more easily.
- In a small to medium-sized bowl, whisk together the mayonnaise, Dijon mustard, smoked paprika, cayenne pepper, salt, and white vinegar until well combined. Set aside in the refrigerator.
- Working with one egg at a time, tap on a hard surface to crack the shell all over. Peel each egg over the ice bath, dunking the egg into the water as needed to help remove all the shells. Place the peeled eggs into the bowl of a food processor and give them short pulses until you get the desired consistency for your salad, about 10 to 12 pulses for roughly chopped eggs. .
- Transfer the chopped eggs to a large mixing bowl. If there are any large pieces, use your fingers to break them up. Add the spring onions, dill pickles, and herbs, and toss gently with your hands until evenly combined. Gently fold in the mayonnaise mixture, being careful not to mush up the chopped eggs. Taste and adjust seasonings as desired. Allow to chill in the refrigerator for at least 30 minutes before serving.
