Dinner Tonight: Egg Salad With Fennel Recipe
- 8 large eggs
- 1 garlic clove
- 1/2 cup mayonnaise, preferably homemade
- 1 tablespoon fresh lemon juice
- 1 teaspoon grated lemon zest
- 1 teaspoon Dijon mustard
- 1/2 fennel bulb, finely chopped, plus 1 Tbsp finely chopped fronds
- Place eggs in a medium pan and cover with cold water. Bring to a gentle boil and simmer, uncovered, for 10 minutes. Drain water and run eggs under cold water until no longer hot. Peel and chop the eggs.
- Mince garlic clove and smash with a pinch of salt into a paste. Whisk into the mayonnaise along with the lemon juice, zest, mustard, and fresh black pepper. Season to taste.
- Stir chopped fennel into the dressing, then gently stir in the eggs. Serve on toast with the fennel fronds sprinkled over the top.
eggs, garlic, mayonnaise, lemon juice, lemon zest, mustard, fennel bulb
Taken from www.seriouseats.com/recipes/2009/07/dinner-tonight-egg-salad-with-fennel-recipe.html (may not work)