Shredded Egg Salad
In this light and refreshing recipe, boiled eggs are transformed into a delightful salad that's perfect for a quick and nutritious meal. The eggs are delicately grated and mixed with a medley of fresh ingredients including shredded radicchio, vibrant dill, and crisp baby radishes. Topped with a dollop of creamy creme fraiche and a drizzle of olive oil, this salad is a symphony of flavors and textures that will brighten up any day.
— Constant Cookbook
Ingredients
- 6 eggs
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 small head of radicchio, shredded
- 1/4 cup chopped fresh dill
- 1 medium shallot, chopped
- 3 baby radishes, shaved thin
- to serve: little dollop of salted creme fraiche and/or a drizzle of olive oil.
Instructions
- Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil.
- Now turn off the heat, cover, and let sit for ten minutes (a couple minutes longer than I normally do). Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking.
- Crack and peel each egg, then use the big holes on a standard box grater to grate the eggs. Place in a bowl and use your fingers to gently toss the eggs with the salt and pepper. At this point you can add whatever you like to the salad - I tossed in shredded radicchio, fresh dill, shallots, and shaved baby radishes. Serve topped with tiny dollops of something creamy - like creme fraich or plain yogurt, and a drizzle of olive oil. Just a bit of each so you don't weigh it down.
Cook Time
10M
Prep Time
PT5M
Yield
Serves 2-4.
Nutrition
- Calories: 327 kcal
- Protein Content: 20 g
- Fat Content: 20 g
- Carbohydrate Content: 20 g
- Fiber Content: 6 g
- Serving Size: 1 serving
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