MISO EGG SALAD

By • February 5, 2014 0 Comments

4 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


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

Advertisement

Serves 6

  • 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
  1. Combine the eggs, seaweed, celery, and shallot in a bowl.
  2. 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.
  3. 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.
  4. 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.
  5. Eat alone or serve on toast.

More Great Recipes:
Hors d'oeuvres|Sandwiches|Eggs|Salads|Snacks