Recipes: 06.08.17

Locavores’ Delight

Egg Salad With Herbs

Makes 2 cups

6 organic Browder’s eggs

1 small shallot, finely chopped

1/4 cup white wine vinegar

1 Tbsp. thinly sliced chives

1 Tbsp. finely chopped flat leaf parsley leaves

1 Tbsp. finely chopped tarragon leaves

3 Tbsp. Browder’s Blend Mayonnaise

Sea salt and freshly ground black pepper

Chive blossoms for garnish, optional

Toasted bread, for serving

 

In medium saucepan, arrange the eggs in a single layer and cover with water by 1 to 2 inches. Bring to boil over medium heat. When water has reached boil, cover and remove the saucepan from the heat.  Let sit, covered, for 12 minutes. Drain saucepan and transfer eggs to bowl filled with cold water to stop the cooking process.

Meanwhile, in small bowl, combine the shallots with the vinegar and let rest at room temperature.

Once cool, peel the eggs. In a large bowl, mash the eggs with a fork, leaving some texture to them. Using a rubber spatula, add the chives, parsley, tarragon, and mayonnaise and mix until combined.  Season to taste with salt and pepper.

Drain the shallots and mix them into the egg salad until combined.  Pile the egg salad into a serving bowl and garnish with the chive blossoms, if desired. Serve immediately with the toasted bread.