6 hard-boiled large eggs, chilled and peeled
3 tablespoons (45 g) mayonnaise
1 tablespoon (15 g) crème fraîche
2 teaspoons (10 g) Dijon mustard
2 tablespoons fresh dill
1 tablespoon finely minced quick-pickled red onion plus 1 teaspoon (5 g) pickling liquid
Kosher salt
Sandwich bread and toppings (such as fresh lettuces), for serving
Set a wire rack over a medium mixing bowl and press the eggs through it. (Picture shows a wire rack with a square weave and she is pushing eggs through it with the palm of her hand.) (Alternatively, smash the eggs with a whisk in the bowl until whites are broken into small, chunky pieces).
Add mayonnaise, crème fraîche, Dijon, dill, and minced pickled onion and pickling liquid. Stir until a creamy egg salad forms. Season with salt.
Serve as sandwiches with lettuce, or as desired.
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