While I always appreciate the straightforwardness of a classic recipe, new ideas are welcome, too. I'll admit, though, that it wasn't easy to convince myself that egg salad needed to be messed with. The recipe I posted some months ago has always done me well. And since I don't crave egg salad all that often, why change when that time comes? Well. Curiosity.
Even though that post garnered a storm of comments of personal recipes (relish, capers, mustard, and Old Bay seasoning all made appearances), none of them mentioned the key ingredient in this recipe, which is fennel. Every egg salad needs that crucial crunch, a role often played by celery; fennel makes a nice alternative with its unique flavor. A little lemon zest is next, since it pairs so well with fennel, and minced garlic adds a savory note.
It make lack the sublime simplicity of my go-to recipe, but it's definitely going in my picnic repertoire.
- 8 large eggs
- 1 garlic clove
- 1/2 cup mayonnaise, preferably homemade
- 1 tablespoon fresh lemon juice
- 1 teaspoon grated lemon zest
- 1 teaspoon Dijon mustard
- 1/2 fennel bulb, finely chopped, plus 1 Tbsp finely chopped fronds
Place eggs in a medium pan and cover with cold water. Bring to a gentle boil and simmer, uncovered, for 10 minutes. Drain water and run eggs under cold water until no longer hot. Peel and chop the eggs.
Mince garlic clove and smash with a pinch of salt into a paste. Whisk into the mayonnaise along with the lemon juice, zest, mustard, and fresh black pepper. Season to taste.
Stir chopped fennel into the dressing, then gently stir in the eggs. Serve on toast with the fennel fronds sprinkled over the top.