Shoots & Eggs Salad
Recipe by Pamela Dunn
A definite twist on the traditional use-your-Easter-eggs-up egg salad. I enjoy the texture of celery in cold, mayo base salads, but find it overwhelming in egg salad. Some left over pea shoots and way too many Easter eggs seemed a natural pairing.
Ingredients
- 12 Eggs Medium- Large, Hard Boiled and chilled over night, peeled and coarsely chopped
- 2 ½ Cups Fresh Pea Shoots – finely chopped with stems.
- 1/3-1/2 Cup Red Onion or Scallion (primarily whites) - finely minced
- 4-6 Tbsp Light Mayo
- 4+ Tbsp Fresh Squeezed Lemon
- ¼ tsp Kosher Salt – to taste
Preparation
- Fold it all together gently with a wide rubber spatula to avoid smashing the eggs and bruising the shoots.
- I served this over baby spring greens with some leftover Ramp Coulis (found in recipe list), and a touch of rich, dark and sweet balsamic vinegar.
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