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Egg Salad With Fresh Dill & Celery

Egg Salad With Fresh Dill & Celery

My boys and I were just in Austin, TX for a little visit with our super fun bro- and sis-in-law and my mom and dad-in-law (who are also quite fun.) We sure picked a good weekend to come — the weather was the kind of perfect spring that comes but once a year and all too briefly. Brilliant, cloudless blue skies, warm sun, cool breezes.

Trees were putting out tender little leaves, blades of bright green grass were pushing up everywhere, sour grass (yum!) covered the hillsides and Texas Mountain Laurel (see below) and a bunch of other lovely flowers I don’t know the names of were blooming. In short, spring has sprung. (Muchas gracias to my sis-in-law, Becky for these two lovely iPhone shots of the city as I forgot to bring a camera and still have a “dumb” phone.)

Unfortunately, spring has not sprung in upstate New York. In fact, we headed out on the heels of a two-day snow-sleet-ice-rain storm. Perhaps that is why I was seized by a desire to make egg salad – which I consider to be a sort of culinary harbinger of spring - in the midst of the white stuff falling from the sky a few days ago.

Classic egg salad on baguette by Eve Fox, Garden of Eating blog, copyright 2012

I had some fresh dill and some celery left over from making chicken soup for a friend who’s been sick for what seems like forever, the poor thing. There’s something so incredibly spring-like about fresh dill – the fresh, light flavor, the tender, feathery, green fronds.

Dill, celery and eggs by Eve Fox, Garden of Eating blog, copyright 2012

And I had some hard-boiled eggs hanging out in the fridge, including one kinda funny-looking one that started out as a failed soft-boiled egg. We’ve been getting these great organic, free-range eggs from our friend, Gideon who’s got a big brood over at his house. Nice golden yolks that stand up – the mark of good eggs from healthy, happy hens.

Funny eggs by Eve Fox, Garden of Eating blog, copyright 2012

I’ve been making a lot of Grandpa Joe’s eggs for breakfast lately and sometimes the egg just “cracks up” (pun intended) when it hits the boiling water, even though I coddle it by easing it in with a slotted spoon.  I usually just hard-boil these unfortunate souls which end up looking rather unique.

Scooping the yolks out by Eve Fox, Garden of Eating blog, copyright 2012

So I mixed up this simple and dee-li-cious egg salad. It’s a much more classic interpretation than I typically make but it was a hit with me and the husband.

Classic egg salad by Eve Fox, Garden of Eating blog, copyright 2012

Happy (almost) spring to you all.

Egg Salad With Fresh Dill & Celery
Serves 3-4

Ingredients

* 4 large hard-boiled eggs, peeled (use pasture-raised organic, if possible)
* 2-3 stalks celery, leaves and ends removed, finely chopped
* 1 Tbsp finely chopped shallot or onion
* 1-2 Tbsp chopped fresh dill
* 2 Tbsp sweet relish

* 2 Tbsp mayonnaise
* 1 tsp mustard
* Sea salt
* Freshly ground black pepper

Directions

1. Cut the eggs in half length-wise. Scoop the yolks out into a bowl and mash with a fork. Add the mayo, mustard, relish, salt and pepper and mix to combine.

2. Chop the egg whites into cubes/squares and place them in a bowl along with the celery and onions. Add the yolk-mayo-etc., mixture and mix well.

3. Taste and adjust salt, pepper, etc., to taste. Serve on bread, crackers or a bed of lettuce.

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Read more: Blogs, All recipes, Appetizers & Snacks, Basics, Simply Healthy, Soups & Salads, The Green Plate, The Healthy Gourmet

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Eve Fox

Eve is the creator of The Garden of Eating, a blog about food--cooking it, eating it, and growing it. She has a legendary love of aprons and can often be found salivating over the fruits and veggies at one of the many farmers’ markets near her home in Woodstock, NY. Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow Eve on Twitter or Pinterest.

53 comments

+ add your own
11:34AM PST on Jan 27, 2014

I buy organic eggs, from people that have chickens in their yards. See, that is an advantage of being from a small, unindustrialized town!

9:34PM PDT on May 23, 2013

Yummy thanks!

1:26AM PDT on Apr 1, 2013

This looks really good! I feel hungry just looking at the photos LOL!

11:59PM PDT on Mar 31, 2013

Oh my gosh - I haven't had Egg Salad for so long! I'm curious as to how the dill will make it taste!

5:24PM PDT on Mar 31, 2013

great classic recipe

6:25PM PDT on Apr 2, 2012

Now I'm hungry...

9:27AM PDT on Mar 25, 2012

Thanks.

6:21PM PDT on Mar 23, 2012

Hi all, thanks for your comments. I do want to respond to those of you who have raised concerns about both antibiotics and cruelty to chickens to let you know that eggs do NOT have to mean a life of misery and antibiotics for the chickens who produce them. Lots of people raise eggs in their own backyards and those birds have a nice life. We buy our eggs from a friend, for example and they've got a lovely chicken coop and run and he fees them on organic veggie scraps from our local healthfood store and organic feed. Also, as a result of consumer pressure, many commerical operations are making big improvements in the way they treat their laying flocks (and antibiotics are easy to avoid by buying organic.) BUT, if you are really committed the best eggs from the happiest hens come from those that are raised on pasture and get to roam freely, eating seeds and bugs (yum!) Check out my post on these lucky birds here: http://gardenofeatingblog.blogspot.com/2010/01/greening-your-kitchen-buy-pasture.html And you can support the expansion of this type of chicken farming by BUYING eggs raised that way.

8:38AM PDT on Mar 14, 2012

I've never tryed dill in Egg salade, I shall give it a go. Thanks

3:06AM PDT on Mar 12, 2012

Thanks for the recipe I am already feeling hungry

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