Description
A visiting chef in North Tabor Farm’s kitchen suggested introducing pickles into the farm’s popular egg salad. The result? It’s become even more popular. Any pickles will work, but the farm often substitutes pickled turnips, radishes, and other vegetables for cucumbers, since pickling is a good way to use up excess produce. This recipe also benefits from the addition of fresh farm herbs and alliums.
Ingredients
Scale
- 12 hard-boiled eggs
- 2/3 cup chopped pickles (any type of pickled veggie — we use hakurei turnips, radish, or dill pickles)
- 1/3 cup mayonnaise (preferably homemade)
- 2 Tbsps pickle brine (or substitute 2 Tbsps rice wine vinegar)
- 2 tsps Dijon mustard
- 3 Tbsps chopped fresh herbs (dill, parsley, tarragon)
- 2 Tbsps chopped chives or spring onion
- 1 tsp paprika
- 1 tsp black pepper
- Salt to taste
Instructions
- Peel the hard-boiled eggs and chop them into small pieces.
- Add the chopped eggs to a bowl along with the chopped pickles.
- Whisk together the mayonnaise, pickle brine (or vinegar), mustard, fresh herbs, chives, paprika, and black pepper.
- Gently toss the eggs and pickles in the mixture.
- Add salt to taste.