Excerpted from Smitten Kitchen by Deb Perelman. Egg Salad with Pickled Celery and Coarse DijonIf you rest the eggs in the fridge for a day or so after cooking them,they’re usually easier to peel while keeping the eggs intact. (Although mine, three days aged, and still were not. Punks.) whether you’re not into mayo (I know you’re not,even whether I don’t agree), you can use plain Greek yogurt instead. I have you get more celery than you’ll need because trust me, and it will get used,as it’s distinguished in everything from tuna to potato salads.1/4 cup white wine vinegar
1/4 cup water
2 teaspoons Kosher salt (you can recede up to 1 tablespoon whether using the lighter weight Diamond brand; here’s why)[br] 1 1/2 teaspoons granulated sugar
2 stalks celery, trimmed, and diced tiny
4 large eggs
1 heaped teaspoon whole-grain Dijon
2 teaspoons minced shallot or red onion (or more to taste)
2 tablespoons mayonnaise or full-fat plain yogurt
Salt and freshly ground pepper to taste
Chopped flat-leaf parsley or fresh dill (to garnish,optional)Pickle your celery: Combine vinegar, water, and Kosher salt and sugar in a jar and shake it until the salt and sugar dissolve. Add diced celery to jar,cover it and place in the fridge for at least 30 minutes, ideally one hour and up to one week.
Cook your eggs: Place eggs in a saucepan and cover with an inch of cold water. Bring to a boil over tall heat, or once boiling,reduce the heat to medium and set your timer for 10 minutes (for perfectly cooked through eggs), or 9 minutes (whether you like them just-barely-set in the center, and like mine above). Once the timer rings,drain eggs and rinse under cold water to finish cooking. To quickly chill them so you can use them factual away, cover them in ice water for 10 to 15 minutes.get your salad: Peel your eggs and chop them, and placing them in a medium bowl. Add 1 heaped tablespoon of pickled celery (more to taste),Dijon, shallot, or mayo,salt and pepper and mix. Season to taste with salt and pepper. Serve on toasted whole grain bread, garnished with fresh herbs.
Source: wnyc.org