Pickled Celery
1/4 cup white wine vinegar
1/4 cup water
2 teaspoons kosher salt
1 1/2 teaspoons granulated sugar
2 stalks celery, trimmed, very small dice
Combine vinegar, water, kosher salt and sugar in a jar and stir or shake until the salt and sugar dissolves. Add diced celery to jar, cover and place in the fridge for at least 30 minutes, ideally one hour and up to one week.
Egg Salad
4 large hard boiled eggs, chopped
2 teaspoons stone ground mustard
1 tablespoon minced red onion
2 tablespoons mayonnaise
2 tablespoons pickled celery (or more to taste)
Salt and freshly ground black pepper to taste
Fresh dill (to garnish)
Place chopped hard boiled eggs in a medium bowl. Add mustard, red onion, mayonnaise, pickled celery, salt and pepper and mix to combine. Taste and adjust seasoning if necessary. Serve on lightly toasted good quality bread. (I had a loaf of bread that I had made for a different meal in my freezer that worked great. The recipe for the bread is on my Aunt Traci's blog. See recipe here.)
Recipe adapted slightly from Smitten Kitchen
OH.MY. GOSH. This looks amazing. Putting this on my list of recipes to try soon!
ReplyDeleteAmanda, Thanks for your comment. I just visited your blog for the first time and thought it was great! I'm excited to try some of your recipes!
DeleteHello! I’m a follower of your blog and would love it if you joined me at my weekly Clever Chicks Blog Hop.
ReplyDeletehttp://www.the-chicken-chick.com/2013/02/clever-chicks-blog-hop-23-and-4-ss-of.html
I hope you can make it!
Cheers,
Kathy Shea Mormino
The Chicken Chick