Lemon Dill Egg Salad

 

Food bloggers are an interesting group. We tend to truly celebrate each others' work—even if we are, in essence, competitors. I'm always impressed by the tasty and beautiful creations made by my peers and I love to try out their recipes! That's what Freaky Friday is all about: each of the 19 participating bloggers is assigned to another's blog, where we select a recipe to make. I had the luck of being assigned to Wildflour's Cottage Kitchen, a blog full of deliciousness.

Kelly is the brains behind Wildflour's. She's a former caterer and restauranteur, as well as winner of numerous cooking contests—no surprise because she makes crowd-pleasing dishes! I was especially tempted by her CrockPot Balsamic Pulled Beef Sandwiches and her Mexican Stuffed Shells. But we've got summer weather here in New York now and I was craving something cool...

So I chose instead to make Kelly's Lemon Dilled Egg Salad. I was drawn to it for a number of reasons: (1) I am an egg fiend; (2) my family's version includes lemon juice but not zest, so I knew this recipe would be even brighter and more lemony; (3) I always add dill to my tuna salad but somehow had never, ever thought to add it to egg salad. I needed to try this recipe!

Now, I love me a good mayo-based salad. It's a lick-the-bowl-clean kind of love. So delicious—but also so rich. Instead of denying myself the nirvana that is mayonnaise, I just aim for healthy balance. In this case, I served the luscious egg salad with some sliced cucumber: a refreshing, light match for the salad's creaminess. 

Ingredients

• 6 or 7 large, hard-boiled eggs
• 1/3 cup good-quality mayo
• zest of 1/2 lemon
• juice of 1/2 lemon
• 1/2 teaspoon dried dill
• 1/4 teaspoon salt, or to taste

I always have hard-boiled eggs on hand. I'm fairly obsessed with my Egg Genie; it's one of these gadgets you don't really need but, once you have it, you cannot live without. I find it makes my eggs very easy to peel. But feel free to hard boil your eggs however you want!

Peel all your eggs. I like to use my egg slicer to cut my eggs before putting them into a bowl to mash them with the other ingredients; just stir with a fork until you get the texture you prefer. If you like a less chunky salad, try using a potato masher.

You may notice that the yolks of my eggs are quite orange. That's because these are fabulous, pasture-raised eggs from a nearby farm. If you haven't tried farm-fresh eggs, you don't know what you're missing! (If you were sitting next to me, you'd see me drool about now, just thinking of these gorgeous eggs. But you're not. So use your imagination.)

Once your salad is done, just put a spoonful of the lemony, herb-y egg salad onto slices of cucumber. Top with a slice of grape tomato and a sprinkle of extra dill. So pretty, right?

 

Of course, if I weren't taking photos, I'd probably just use my cucumber slices to scoop gobs of the salad directly into my mouth. I can admit that to you, right? We're all friends here. 

This salad is so delicious! And it's very kid-friendly, bright yet mild. I'm so grateful to Wildflour's Cottage Kitchen for her fabulous recipe. You should try it, too!

What's in your family's favorite egg salad?

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