Egg salad with stone ground mustard and also also also pickled celery


I found This specific recipe for egg salad a week ago, and also also also the addition of celery pickle I was hooked (I like things pickley) . I do not make egg salad often except when I was pregnant with me currently almost 9 years of age (how time passes very quickly?). Once crept slowly out of the "food will be not my friend" stage, I found that will I had succeeded in eating egg salad sandwiches on white bread. I'm sure that will I ate egg salad sandwich for lunch inside entire second half of pregnancy (and also also also This specific will be a lot of eggs). I think This specific's safe to say that will egg salad will be why frequent appearances not made in my kitchen because my overdose eggs nine years ago. yet I can assure you that will after eating This specific egg salad for lunch yeast erday , This specific will not stay away for a long time and also also also will be sure to be many more appearances inside very near future. (Celery pickle will be awesome!)


egg salad with ground stone mustard and also also also pickled celery
pickled celery

1/4 cup white wine vinegar
1/4 cup water
2 teaspoon salt kosher tea
11/2 teaspoon granulated sugar tea
2 celery stalks, trimmed, cast a very smaller

combine vinegar, water, kosher salt and also also also sugar in a bowl and also also also stir or shake to dissolve the salt and also also also sugar. Add diced celery for a jar, cover and also also also place in refrigerator for at least 30 minutes, ideally one hour and also also also up to one week.

egg salad

4 large hard-boiled egg, chopped
2 tablespoons mustard tea earth stone
1 tablespoon minced red onion
2 tablespoons mayonnaise
2 tablespoons celery pickle (or more to taste)
fresh dill (to decorate)

Put the chopped hard-boiled eggs in a bowl The average size. Add mustard and also also also red onions, mayonnaise, pickle and also also also celery, salt and also also also pepper and also also also mix to combine. Taste and also also also adjust seasoning if necessary. Work in slightly toasted bread of Great quality. (This specific was a loaf of bread that will I had made to eat a different meal in my refrigerator that will worked great. The recipe for the bread will be on the blog aunt Tracy and also also also see the recipe here.)

recipe slightly adapted by smitten kitchen

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