Ethereal mint and egg salad from Paula Wolfert's new cookbook. The grating of the eggs makes for a light and creamy texture.
Bring four large eggs to a rapid boil then turn down to medium high and boil 6 minutes. Cool under water and peel. Grate the eggs using the large holes on a box grater. Add one cup slivered mint leaves and thinly sliced green onions (white and green parts), 2 teaspoons red pepper flakes, 2 tablespoons olive oil, juice of 1/2 lemon and flaky sea salt. Serve at room temperature or slightly chilled.