Stuff and Nonsense: Egg Salad With Your Pastry Blender


Egg Salad With Your Pastry Blender

After many years of use, my egg slicer gizmo broke a few months ago and I was reticent to replace it, because it's one of those kitchen devices that spend more time cluttering up my kitchen drawers than it sees use. Without the gizmo, I slice and dice eggs with a knife when I need them for potato salad and I had taken to mashing them with a fork for egg salad. I found I actually preferred the textured of fork-mashed egg to gizmo-chopped egg in egg salad and decided to never replace the egg slicer.

But then, after too many episodes of The Great British Bake-Off, I bought a pastry blender. And, while I have yet to use it to make lovely cream scones, I have found the pastry blender does a really nice job chopping eggs for egg salad.

Egg Salad Sandwich

Easy Egg Salad
Makes filling for 4 sandwiches

8 peeled, hard-cooked eggs
¼ scant cup 0% Greek yoghurt
1 heaping Tbsp Dijonnaise
1 tsp dried tarragon
1 tsp dried dill
1 tsp dried chives
1 tsp dried parsley
Salt and pepper, to taste.

Crush the herbs between your fingers to release their oils. Add to a large mixing bowl. Whisk in yogurt and Dijonnaise. Add eggs to bowl.

Making Egg Salad

Using your pastry blender (or a fork or whathaveyou), mash eggs until desired consistency is reached.

Making Egg Salad

Making Egg Salad

Season with salt and pepper to taste. Refrigerate one hour or until ready to sandwichize.
(You'll note only seven eggs were pictured. One had a terrible accident with the salt and pepper mills and, somehow, ended up in my tummy).

No comments :

Post a Comment

Share your thoughts! Unless your thoughts are unkind ... then keep them to yourself.