Grated egg salad
Delight your taste buds with this scrumptious grated egg salad. A culinary masterpiece of flavors and textures that will surely satisfy your cravings.
Ingredients:
- 4 large eggs
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon black peppercorns
- 1/4 cup mayonnaise, preferably Kewpie
- 1 medium garlic clove, minced or finely grated
- 2 teaspoons Dijon mustard
- 2 teaspoons finely grated lemon zest
- 1 tablespoon freshly squeezed lemon juice, plus more to taste
- 1/8 teaspoon ground cayenne
- 1 pinch kosher salt, plus more to taste
- 1 jalapeño, finely chopped
- 2 tablespoons finely chopped cilantro or parsley leaves
Instructions:
- Start by heating a pot of water until it reaches a boiling point. Gently place the eggs into the pot and let them cook for about 10 minutes.While the eggs are cooking, place coriander, fennel, and peppercorns in a small skillet over medium-low heat. Toast them until they release a nice fragrance and the fennel seeds turn golden. Stir occasionally and watch carefully. Crush them coarsely using a mortar and pestle or a spice grinder.Once the eggs are ready, move them to a bowl of icy water to cool down. Gently tap and peel the eggs under running water.In a medium-sized bowl, mix together mayonnaise, garlic, Dijon mustard, lemon zest, lemon juice, cayenne pepper, toasted spices, and salt. Add diced jalapeño and chopped cilantro or parsley.Grate the boiled eggs coarsely or finely, then fold them into the mixture. Taste the dish and adjust the seasoning with more salt, cayenne, or lemon juice if necessary.
Summary:
- Calories: 716 kcal
- Fat: 64 g
- Protein: 26 g
- Carbs: 8 g
- Potassium: 423 mg
- Magnesium: 43 mg