Egg Salad with Cumin and Fennel-Mary Shriver
Eggs are a wonderful food. We are big fans, and a few a week are fine. When shopping, try to get only organic pastured ones. It’s a better idea that the chickens are eating yummy bugs rather than who knows what GMO feed.
This unlikely lunch combination fell together for me as a nice summer surprise. If you prefer, you can also prepare this recipe as a deviled egg variation by mixing the yolks with the dressing and scooping the preparation back into the nest of the hard-boiled halves. Yield: makes about 3 cups. Active time: 5 min, total time 45 min.
- 8 large eggs
- 1 tablespoon mayonnaise
- juice of 1/2 lime
- 1 tbs chopped scallions (green only)
- salt and black pepper
- pinch of cumin
- 1/2 fennel bulb, ﬁnely chopped (1 cup), plus 1 tablespoon ﬁnely chopped fronds
- Cover eggs with cold water in a medium saucepan. Cook eggs, uncovered, at a gentle boil 10 minutes. Pour the hot water. Shake pan gently so eggs bump one another (to crack shells). Run cold water into the pan to stop cooking. Let eggs stand in cold water 15 minutes, adding more water to keep cold.
- Whisk together dressing – mayonnaise, lime juice, scallions, cumin, salt and pepper
- Chop eggs and stir into the dressing with fennel and fronds. Keep the rest of the fronds for decoration.
Egg salad can be made 1 day ahead and chilled. Bring to cool room temperature before serving.