Egg Salad with Currants and Toasted Pecans
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 let's toss in sweet currants, toasted pecans, and just a touch of fresh dill. Delightful!
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.