FROM 30/10'S KITCHEN...

Chunky Egg Salad

Another Delicious 30/10 Recipe

with Fresh Dill

RECIPE SUMMARY

 

Makes 4 servings: Counts towards 1 egg (reduce animal protein by 1 Oz), 1 tablespoon Oil , ¼ cup vegetables

 

INGREDIENTS

 

Chunky Egg Salad with Fresh Dill
 4 Eggs (room temperature)
 1 teaspoon fresh Dill, chopped fine
 ¼ cup Walden Farms Mayonnaise (or the 30/10 Homemade Mayonnaise)
 ½ teaspoon lemon juice
 ¼ cup Red Onion, diced fine (about 1/8”)
 ¾ cup Celery, diced fine (about 1/8”)
 Sea Salt to Taste
 Black Pepper to Taste
 3-4 leaves of Butter Lettuce
30/10 Homemade Mayonnaise
 2½ teaspoon Vinegar
 1 Egg Yolk
 ½ teaspoon Yellow Mustard
 ¾ cup Avocado Oil
 Sea Salt to Taste

 

DIRECTIONS

 

Chunky Egg Salad with Fresh Dill
1

Bring a large pot of water to a boil and place the eggs gently into the pan. Remove the pot from the heat and let the eggs sit for 10 minutes in the hot water.

2

While the eggs are cooking, prepare a cold water bath using ice and cold water, set it aside for the eggs once they are finished cooking.

3

In a medium bowl combine the dill, Walden Farms Mayonnaise (or 30/10 Homemade Mayonnaise), and lemon juice. Add in the diced onion and celery and stir to combine.

4

Remove the eggs from the hot water and place them in the ice bath until they are cool enough to peel. Peel the eggs and dice them into 8 pieces. Place the egg chunks in the bowl of onion and celery and gently stir to combine.

5

Season the mix with sea salt and pepper and serve on butter lettuce leaves.

30/10 Homemade Mayonnaise
6

In a food processor or with an immersion blender combine the vinegar, egg yolk, and yellow mustard, blend until it is a pale yellow color and lightly frothy. While blending slowly add in the oil to form a thick emulsion, this will create your mayonnaise.

 

Ingredients

Chunky Egg Salad with Fresh Dill
 4 Eggs (room temperature)
 1 teaspoon fresh Dill, chopped fine
 ¼ cup Walden Farms Mayonnaise (or the 30/10 Homemade Mayonnaise)
 ½ teaspoon lemon juice
 ¼ cup Red Onion, diced fine (about 1/8”)
 ¾ cup Celery, diced fine (about 1/8”)
 Sea Salt to Taste
 Black Pepper to Taste
 3-4 leaves of Butter Lettuce
30/10 Homemade Mayonnaise
 2½ teaspoon Vinegar
 1 Egg Yolk
 ½ teaspoon Yellow Mustard
 ¾ cup Avocado Oil
 Sea Salt to Taste

Directions

Chunky Egg Salad with Fresh Dill
1

Bring a large pot of water to a boil and place the eggs gently into the pan. Remove the pot from the heat and let the eggs sit for 10 minutes in the hot water.

2

While the eggs are cooking, prepare a cold water bath using ice and cold water, set it aside for the eggs once they are finished cooking.

3

In a medium bowl combine the dill, Walden Farms Mayonnaise (or 30/10 Homemade Mayonnaise), and lemon juice. Add in the diced onion and celery and stir to combine.

4

Remove the eggs from the hot water and place them in the ice bath until they are cool enough to peel. Peel the eggs and dice them into 8 pieces. Place the egg chunks in the bowl of onion and celery and gently stir to combine.

5

Season the mix with sea salt and pepper and serve on butter lettuce leaves.

30/10 Homemade Mayonnaise
6

In a food processor or with an immersion blender combine the vinegar, egg yolk, and yellow mustard, blend until it is a pale yellow color and lightly frothy. While blending slowly add in the oil to form a thick emulsion, this will create your mayonnaise.

Chunky Egg Salad

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