Confetti Egg Salad
Recipe by chef, author, and Local Roots recipe contributor Jenn de la Vega @randwiches
Crunchy Confetti Egg Salad
Makes 1 pint egg salad
With 5 ingredients, you can have a texturally exciting sandwich, snack for tortilla chips or fancy topper for crackers. You can use regular cucumber pickles, but I prefer carrots for more crunch.
6 eggs
2 tablespoons mustard
¼ cup pickles, chopped
½ cup kale stems or leaves, chopped
1 teaspoon salt
Bring a pot of water to a boil.
Carefully place the eggs are the bottom of the pot with a slotted spoon. Boil for 5 minutes. Gingerly, stir the eggs with the spoon and cook for another 5 minutes.
Ready an ice bath for the eggs or cool them down in a metal bowl with cold running water over them. Change the water every 5 minutes to stop the cooking.
Peel the eggs and chop them roughly.
Combine the eggs with the mustard, pickles, salt, and kale stems.
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