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Egg Salad with Currants and Toasted Pecans

Egg Salad with Currants and Toasted Pecans

Overheard from my engineer – “What’s this? Is it any good? Oh, it is!” Egg salad – that classic comfort food that’s ridiculously easy to make. Take tender eggs, give them a gentle chop then toss with a blend of creamy mayonnaise and tangy Dijon mustard. And instead of pickle relish toss in sweet currants, toasted pecans and just a touch of fresh dill! Delightful!

The season of Easter is behind us and it’s now perfectly acceptable to wear white. And if you find yourself with half a dozen or so hard-boiled eggs left from the egg roll or hunt, then egg salad is a delicious way to use them. First things first. Hard-boiled eggs can be refrigerated for up to a week. But if the eggs were outside for more than two hours it might be best to make a fresh batch.

Most recipes for egg salad include pickle relish but that subtle sweet note in our egg salad comes compliments of the tiny currant. The crunch from celery is replaced with a more flavorful addition – toasted pecans – adding a wonderful nuttiness.

Then brighten it with a bit of fresh dill and blend everything together with mayo and Dijon mustard.

Smear a little more mayo on pumpernickel bread – crusts trimmed of course – then top with lusciousness that is egg salad.

This is how something so simple can be so good!

Egg Salad with Currants and Toasted Pecans

6 extra-large eggs

½ cup good mayonnaise, such as Duke’s

1 tablespoon good Dijon mustard, such as Maille

¼ cup currants

¼ cup chopped toasted pecans

¼ teaspoon kosher salt

¼ teaspoon freshly cracked black pepper

1 teaspoon chopped fresh dill

For the hard-boiled eggs:

Place the eggs in a saucepan large enough to keep them in a single layer. Cover the eggs with water, and about 1” over the tops. Place the saucepan over medium heat. As soon as the water begins to boil remove the pan from the heat and cover with a lid. Leave the eggs in the pan for 12 minutes.

After 12 minutes pour the hot water off the eggs. Cover the eggs with ice water to quickly cool and stop them from cooking any further.

For the egg salad:

Tap the eggshells all around and peel. Chop the eggs and place them in a mixing bowl.

Add the mayonnaise, the Dijon mustard, kosher salt and black pepper.

Toss in the currants and the toasted pecans.

Stir in the fresh chopped dill.

Makes about 2-1/2 cups of egg salad.

Egg Salad with Currants and Toasted Pecans, courtesy of Preserving Good Stock

April 22, 2019
: Makes about 2-1/2 cups of egg salad.

Take tender eggs, give them a gentle chop then toss with a blend of creamy mayonnaise and tangy Dijon mustard. And instead of pickle relish toss in sweet currants, toasted pecans and just a touch of fresh dill! Delightful!

By:

Ingredients
  • 6 extra-large eggs
  • ½ cup good mayonnaise, such as Duke’s
  • 1 tablespoon good Dijon mustard, such as Maille
  • ¼ cup currants
  • ¼ cup chopped toasted pecans
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • 1 teaspoon chopped fresh dill
Directions
  • Step 1 For the hard-boiled eggs:
  • Step 2 Place the eggs in a saucepan large enough to keep them in a single layer. Cover the eggs with water, and about 1” over the tops. Place the saucepan over medium heat. As soon as the water begins to boil remove the pan from the heat and cover with a lid. Leave the eggs in the pan for 12 minutes.
  • Step 3 After 12 minutes pour the hot water off the eggs. Cover the eggs with ice water to quickly cool and stop them from cooking any further.
  • Step 4 For the egg salad:
  • Step 5 Tap the eggshells all around and peel. Chop the eggs and place them in a mixing bowl.
  • Step 6 Add the mayonnaise, the Dijon mustard, kosher salt and black pepper.
  • Step 7 Toss in the currants and the toasted pecans then stir in the fresh chopped dill.
  • Step 8 Keep chilled.


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