Recipe by CSA Member Kelsey
Ingredients
-6 eggs -Mustard & Mayo to Taste
~2 Tb (Dijon or stone-ground mustard works best)
-½ - 1 tsp Curry Powder
-One Bunch Dill (finely chopped)
-2 Tb capers
-Few Slices Red Onion (finely chopped)
-5-10 Green Onions (finely chopped
- 1 cup crunchy vegetable mix (or less depending on texture preference) 1 cup yield very crunchy egg salad. Options include: radish & fennel, radish & kohlrabi, or all three! Celery could also be included.
-Dash or two hot sauce (optional)
-Salt and Pepper to Taste
Preparation
Hard boil eggs and peel. Flavors meld better when egg salad is made with warm eggs, but can be done at any time. Mash eggs with mayo, mustard, curry, and dill. If using hot sauce, add in here. Taste and adjust as needed. Mix in capers and all veggies, until fully incorporated. Taste! Add salt and pepper (capers can be salty so I suggest waiting to add salt until the end).