Scandinavian Egg Salad Recipes

THE BEST EGG SALAD

Steps:

• Cover the eggs with at least 2 inches of water in a medium saucepan and bring to a rolling boil. Remove from the heat, cover and let sit for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely.
• Mix together the mayonnaise, celery, onions, parsley, mustard, lemon juice, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Peel and roughly chop the eggs, add to the mayonnaise mixture and toss gently to combine. Serve right away, or cover and refrigerate for up to 2 days.

CREAMY EGG SALAD WITH DILL AND CAPERS

Steps:

• Place the eggs in a small saucepan and cover with cold water by 1 inch. Set over medium high heat and bring to a boil. As soon as the water is boiling, remove the pan from the heat, cover and let sit for 10 minutes.
• Remove eggs from the water with a slotted spoon and transfer to a bowl filled with cold water and ice. Let the eggs rest in the ice bath while you prepare the remaining ingredients.
• Combine the mayonnaise, sour cream, dijon mustard, shallot, capers and dill in a medium bowl. Peel the eggs and cut in half lengthwise. Transfer the yolks to the bowl. Whisk all ingredients together until smooth. Chop the egg whites into a medium dice. Fold into the mayonnaise mixture. Season to taste with salt and pepper. Be sure to taste first! Capers are quite salty and you may not need any additional salt. Serve immediately or cover tightly and store in the refrigerator for up to three days.

SCANDINAVIAN EGG SALAD

Steps:

• In a large bowl, whisk together mayonnaise, curry powder, and lemon juice; stir in the sliced caperberries, then fold in the eggs.
• Season with about 1/4 teaspoon salt and 1/8 teaspoon pepper, or to taste.
• Garnish with chives.