Callie's Biscuits and Southern Traditions by Carrie Morey

Author:Carrie Morey
Language: eng
Format: epub
Publisher: Atria Books

HUDSON’S EGG SALAD

Makes enough for 8 sandwiches, or 6 to 8 servings of salad

12 eggs

3/4 cup minced onion

1/2 to 3/4 cup mayonnaise

1 tablespoon Dijon mustard

1/2 teaspoon fresh lemon juice

1/2 teaspoon hot sauce

1/4 teaspoon Worcestershire sauce

Kosher salt and freshly ground black pepper

Garnish for sandwiches (optional): Finely chopped fresh herbs

1 Place the eggs in a saucepan large enough to hold them. Cover with cold water by 1 to 2 inches. Place over medium heat and bring just to boil; you will see the bubbles rising around the pot, but the water is not at a roll. Reduce the heat to simmer and cook 6 minutes. Remove from the heat, cover, and let sit 10 minutes.

2 Drain the eggs and place in a bowl of ice water until cold.

3 Drain the water and roll the eggs around to crack the whole surface. Begin peeling at the large end. It helps to peel them under cold running water.

4 Place the eggs in a large bowl and mash with a fork. Stir in the remaining ingredients. Adjust the salt, pepper, and mayonnaise to your taste.

5 Optional, if using for sandwiches: Spread the herbs on a plate. Press the sides of each sandwich into the herbs so that the herbs stick to the egg salad between the bread slices. Makes for a pretty presentation.

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