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
Ingredients
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10
hard-boiled eggs, peeled and chopped
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a few
sheets of toasted seaweed (nori or kim), chopped
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3
celery stalks, chopped
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1
shallot, minced
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1/3 cup
tahini
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2 tablespoons
white miso
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2
lemons, juice only
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2
garlic cloves, crushed and smashed to a paste
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Splash
grade B maple syrup
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Splash
tamari
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water, for thinning as needed
Directions
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Combine the eggs, seaweed, celery, and shallot in a bowl.
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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.
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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.
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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.
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Eat alone or serve on toast.
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