Cutting out wedges from hard-boiled eggs creates a whimsical basket shape that is a perfect vessel to hold a delicious egg salad.
Egg Salad Baskets
Serves: 6
Ingredients
- 6 extra-large hard-cooked eggs, peeled
- ¼ cup mayonnaise
- 2 tablespoons finely chopped celery
- 2 tablespoons dill pickle relish
- 1 tablespoon country Dijon mustard
- ⅛ teaspoon fine sea salt
- ⅛ teaspoon ground black pepper
- Garnish: paprika and watercress
Instructions
- Using a sharp paring knife, cut sliver of egg from bottom of each boiled egg so that eggs will sit level horizontally. Cut 2 wedges from each side of top half of eggs so that eggs will resemble baskets with a handle. Reserve cut pieces of eggs. Using a small spoon, gently scoop out egg yolks and add to reserved egg whites. Place egg white baskets in a covered container and refrigerate until needed.
- Using a pastry blender or 2 forks, finely chop reserved egg pieces and yolks.
- In medium bowl, stir together chopped egg, mayonnaise, celery, relish, mustard, salt, and pepper until combined. Cover and refrigerate until cold, 1 to 2 hours.
- Fill each egg white basket with egg salad.
- Garnish with a sprinkle of paprika and with watercress, if desired. Serve cold
