Miso Egg Salad

• 10 hard-boiled eggs, peeled and chopped
• a few sheets of toasted seaweed (nori or kim), chopped
• 3 celery stalks, chopped
• 1 shallot, minced
• 1/3 cup tahini
• 2 tablespoons white miso
• 2 lemons, juice only
• 2 garlic cloves, crushed and smashed to a paste
• Splash grade B maple syrup
• Splash tamari
• water, for thinning as needed

1. Combine the eggs, seaweed, celery, and shallot in a bowl.
2. Make the dressing by whisking the tahini, miso, lemon juice, garlic paste in a small bowl, adding maple syrup or honey and tamari to taste.
3. Thin the dressing by adding cold water in splashes, stirring constantly, until you have the consistency of a creamy salad dressing. Adjust to taste. You're looking for a pretty intense hit of flavor when the dressing is tasted alone, with a burst of miso saltiness and strong lemon-y zing. It'll balance out once you get it into the salad.
4. Fold the dressing into the egg salad and mix vigorously, smashing with the back of a fork or spoon until the yolks are no longer crumbly but have mixed into the sauce to form a thick paste.
5. Eat alone or serve on toast.

eggs, celery stalks, shallot, tahini, white miso, lemons, garlic, maple syrup, tamari, water

Taken from food52.com/recipes/26554-miso-egg-salad (may not work)