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Author Notes: This egg salad is packed with umami-rich miso, creamy tahini, and flaky, salty Korean seaweed instead of the usual mustard and mayo. —AT BURNING DEGREES
- 10 hard-boiled eggs, peeled and chopped
- a few sheets of toasted seaweed (nori or kim), chopped
- 3 celery stalks, chopped
- 1 shallot, minced
- 1/3 cup tahini
- 2 tablespoons white miso
- 2 lemons, juice only
- 2 garlic cloves, crushed and smashed to a paste
- splashes grade B maple syrup
- splashes tamari
- water, for thinning as needed
- Combine the eggs, seaweed, celery, and shallot in a bowl.
- Make the dressing by whisking the tahini, miso, lemon juice, garlic paste in a small bowl, adding maple syrup or honey and tamari to taste.
- Thin the dressing by adding cold water in splashes, stirring constantly, until you have the consistency of a creamy salad dressing. Adjust to taste. You’re looking for a pretty intense hit of flavor when the dressing is tasted alone, with a burst of miso saltiness and strong lemon-y zing. It’ll balance out once you get it into the salad.
- Fold the dressing into the egg salad and mix vigorously, smashing with the back of a fork or spoon until the yolks are no longer crumbly but have mixed into the sauce to form a thick paste.
- Eat alone or serve on toast.