Smoky Egg Salad with Dill Pollen
Enjoy this egg salad recipe on two slices of your favorite bread for a nice sandwich. This is also great for serving as an appetizer on crackers or toasted crostini. (Place a small piece of fresh dill weed or chives on top of each for a nice garnish).
Submitted by: Chasity M. from Chicago, IL
Yield: 4 sandwiches or 20 appetizers
Preparation Instructions:
Cover 12 eggs with cold water. (Make sure your pot is big enough for all of them to lay flat on the bottom of the pan.)
Bring to a boil, remove from heat and cover. Let sit for 20 min.
After 20 min put hard boiled eggs in an ice water bath to cool.
Once cooled, peel eggs and roughly chop them.
Put chopped eggs in a mixing bowl with minced preserved lemons and minced garlic.
Add all other ingredients except salt to the bowl and mix well. Taste the egg salad and add any extra salt to your preference.
Best if refrigerated for a minimum of 30 minutes to marry all the flavors together.
Enjoy this egg salad on bread for sandwiches or on crackers for an appetizer.
thespicehouse.com
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