Confetti Egg Salad

August 07, 2018

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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