Egg salad is a great part of a traditional Jewish spread along with bagels and whitefish salad. It’s filling, yet light and perfect for any meal.
Prep Time: 5 minutes Cook Time: 20 minutes Makes: 4 servings
7 eggs
6 tablespoons (83 ml) Mayonnaise
2 teaspoons (10 ml) organic yellow mustard
1 teaspoon dill relish
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon dried dill
In a pot that fits a steamer basket, bring a small amount of water to a boil. Put the eggs in the steamer basket and place in the pot. Cover, and allow to steam for 12 minutes.
After 12 minutes, carefully remove the basket and dunk the eggs into cold water to cool. Gently crack the eggs all over and then peel.
Chop the eggs and place in a medium-sized mixing bowl. Add the remaining ingredients and stir well.
Serve with Matzo (here or here) or scooped on top of Bibb lettuce.
Bubbe’s tip: You can’t break the fast without egg salad! For a perfect pairing, put a scoopala of this on a grain-free bagel or matzo. You can thank me later.