Pickled celery makes this egg salad sandwich just a little bit different. Combined with fresh dill, it really takes your egg salad to the next level. Click this link: to read more about cooking with fresh dill by our Seasonal Chef.
This slightly different take on the typical egg salad was inspired from a Smitten Kitchen recipe. Don’t skip the pickled celery step – it really makes the dish!
- 1/2 cup water
- 1/2 cup white wine vinegar
- 3 teaspoons sugar
- 3 teaspoons salt
- 2 whole stems of dill
- 1 garlic clove smashed
- 1 cup celery, 1/4″ dice, about 3 stalks
- 12 hard boiled eggs
- 1/3 cup plain Greek yogurt
- 1/4 cup low fat mayonnaise, I used Hellman’s
- 1 tablespoon of old fashioned grainy mustard, I used Maille
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dry mustard
- 1/4 teaspoon paprika
- 2 tablespoons dill, finely chopped, plus more to taste
- 1/3 cup scallion, white and green parts thinly sliced, about 2
- Combine the water, vinegar, sugar, salt, dill and garlic in a 1 pint glass jar and shake until the salt and sugar dissolve. Add the celery and let it sit on the counter for 30 minutes.
- Peel the eggs and place the yellow centers in a large glass bowl. Chopped the whites and place in a separate bowl. You should end up with about 3 cups of whites.
- Add the yogurt, mayonnaise, mustard, salt, pepper, dry mustard and paprika to the yellows. Mix well.
- Fold in the scallions and whites and have a taste. Don’t worry just yet about the salt. The celery is going to add a little saltiness to the dish. Taste more for the dill. If you want a little more, now is the time to add. Just do it a little at a time.
- Once the celery has had a chance to sit for 30 minutes in the brine drain well, but do not rinse. Add to the egg salad, folding in carefully. You don’t want to break down the whites. It’s nice to see them in the overall salad.
- Taste again for seasoning. Place in an airtight container in the ‘fridge until ready to use.