Danish egg salad.2 015

Danish Egg Salad (recipe adapted from The Ovens of Brittany Cookbook)

Egg salad is a simple and favorite lunch of mine, and fresh dill and sweet pickles make this version stand out. Serve it on rye or pumpernickel bread, and accompany with extra sweet pickles. My recipe comes from a legendary restaurant; Ovens of Brittany in Madison, Wisconsin; where I went to school. Their cookbook was the first I ever owned!

Ingredients

  • 10 eggs, hard boiled
  • 3 scallions (1/2 cup), white and green parts, chopped
  • 1 stalk celery, finely chopped
  • 3/4 cup minced sweet pickles
  • 1/2 cup mayonnaise
  • 1 tablespoon chopped fresh dill
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon salt

Preparation

Peel the eggs and divide the whites from the yolks. Chop egg whites and crumble yolks. Combine gently with remaining ingredients. Adapted from the Ovens of Brittany Cookbook.

Prep note: Peeling eggs is an art, not an exact science, which I admittedly have never mastered. Some days I have great success and other days I’m glad I don’t make egg salad for a living! I’ve been following the Ovens of Brittany’s method for years, but everybody seems to have their own “foolproof” way. Here are their notes:

“Please don’t overcook hard-cooked eggs! Even a few moments extra can result in a greenish rim around the yolk and a tough, rubbery egg white. Simply cover eggs in cold water in a sauce pan. Bring to a low boil, reduce to a low simmer and set your timer for ten minutes. When the buzzer goes off, drain the eggs and immerse them in ice water to stop the cooking. Keep them in the ice water for several minutes, until completely cooled. Now they will peel easily if you knock them gently and roll them across the kitchen counter. (Note, however, that very fresh eggs do not peel easily.) Peeled hard-cooked eggs can be stored in cold water for several days.”

I find that peeling the eggs in a bowl of water makes the task easier.

Other Lunch Ideas: Also try my Roasted Chicken Salad with Dried Cherries and Peanuts and Open Faced Tuna Melts with Provolone.

What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: michaelwbeyer@hotmail.com

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