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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Shredded Egg Salad Recipe

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This recipe for Shredded Egg Salad is from The Bielawski Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 eggs
1/4 teaspoon salt
1/4 teaspoon pepper

1 small head of radicchio, shredded
1/4 cup chopped fresh dill
1 medium shallot, chopped
3 baby radishes, shaved thin

To serve:
Gruyere cheese
Hearty bread for toast
Salted creme fraiche or plain yogurt
Olive oil
Directions:
Directions:
Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for ten minutes (a couple minutes longer than I normally do). Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking.

Crack and peel each egg, then use the big holes on a standard box grater to grate the eggs. Place in a bowl and use your fingers to gently toss the eggs with the salt and pepper.
At this point you can add whatever you like to the salad - I tossed in shredded radicchio, fresh dill, shallots, and shaved baby radishes.

To serve: Shred some gruyere cheese on to a slab of toast and put that under the broiler for a bit (until the cheese bubbled and melted). Add a little dollop of salted creme fraiche and/or a drizzle of olive oil. Just a bit of each so you don't weigh it down.
Number Of Servings:
Number Of Servings:
2-4
Preparation Time:
Preparation Time:
10
Personal Notes:
Personal Notes:
Don't skip the toast and gruyere!

Recipe by Heidi Swanson

 

 

 

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