MakesAbout 3 cups
- Active time:15 min
- Start to finish:45 min
December 2008
Sprightly bits of lemon zest and garlic punctuate this creamy mayonnaise-based egg salad. In place of the usual celery and onion, fennel lends an aromatic crunch.
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8
large eggs
-
1
garlic clove
-
1/2
cup
mayonnaise
-
1
tablespoon
fresh lemon juice
-
1
teaspoon
grated lemon zest (see Tips)
-
1
teaspoon
Dijon mustard
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1/2
fennel bulb, finely chopped (1 cup), plus 1 Tbsp finely chopped fronds
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Cover eggs with cold water in a medium saucepan. Cook eggs, uncovered, at a gentle boil 10 minutes. Pour off hot water. Shake pan gently so eggs bump one another (to crack shells). Run cold water into pan to stop cooking. Let eggs stand in cold water 15 minutes, adding more water to keep cold.
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Mince and mash garlic to a paste with a pinch of salt. Whisk together with mayonnaise, lemon juice, zest, mustard, 1/2 tsp salt, and 1/4 tsp pepper.
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Chop eggs and stir into dressing with fennel and fronds.
Cooks’ note: - Egg salad can be made 1 day ahead and chilled. Bring to cool room temperature before serving.
- We've also got a web-exclusive recipe using the leftover fennel.
