Overheard from my engineer – “What’s this? Is it any good? Oh yes, it is!” Egg salad is a 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 well behind us and it’s now perfectly acceptable to wear white. And you’ve most likely used up the half a dozen or so hard-boiled eggs left from the egg roll or hunt. If you found yourself without enough eggs to make a batch of egg salad, here’s a great excuse to boil a handful or so more.
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 a saucepan filled with enough water to cover a single layer of eggs, about 1” over the tops. Place the saucepan of water over medium heat and as soon as it begins to boil, reduce the heat slightly to maintain to a rapid simmer. Place the eggs in the simmering water for 15 minutes, 12 minutes if you’re using large eggs. (A large spider or slotted spoon works great for this.)
After 15 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 2-½ cups of egg salad.
Egg Salad with Currants and Toasted Pecans
Equipment
- small saucepan
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
Instructions
- Place a saucepan filled with enough water to cover a single layer of eggs, about 1” over the tops. Place the saucepan of water over medium heat and as soon as it begins to boil, reduce the heat slightly to maintain to a rapid simmer. Place the eggs in the simmering water for 15 minutes, 12 minutes if you're using large eggs. (A large spider or slotted spoon works great for this.)
- After 15 minutes pour the hot water off the eggs. Cover the eggs with ice water to quickly cool and stop them from cooking any further.
- 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, toasted pecans along with the fresh chopped dill, stirring to blend together.
