Dilly Egg Salad
I feel stronger, better, when I eat eggs (good eggs, from happy chickens). Maybe it’s because the protein in eggs is second only to mother’s milk for human nutrition. Their sulfur content, however, makes hardboiled eggs smell, and it’s the sulfur, the third most abundant element in our body, that helps make healthy skin and hair. Guess what else has lots of sulfur? Radishes! Here they add crunch and a pop of color.
| 8 large eggs | 1 C diced pink radish |
| ¼-½ C mayo (choose good fats, sugar-free) | 1 Tbsp salt-cured capers |
| 1 C chopped celery | 1 C sliced scallions OR ½ C minced red onion |
| ½ C finely chopped fresh dill | 2 Tbsp lemon juice |
| 1 Tbsp coarse prepared mustard | 1 tsp good salt like Celtic or Himalayan |
| 1 tsp ground black pepper |
Hard-boil the eggs. How I do it? I place eggs in a pot and cover them with cold water by 1 inch. Turn on med-high heat. When water comes to a boil, I turn the heat off, and cover the pot. I leave the eggs in the hot water for 10-12 minutes. 10-minute eggs have creamy yolks, while 12-minute yolks will be paler, with a chalkier texture. Drain eggs and transfer to a bowl of ice water. Leave eggs there at least 15 minutes. The ice bath stops the eggs from cooking anymore and makes them easier to peel. (You could leave eggs in the fridge overnight before using.)
While eggs are chilling, put the remaining salad ingredients in a large mixing bowl. Mix everything together.
To peel eggs, tap each on the counter all over. Starting at the top of the eggs, peel shell away. Sometimes I’m lucky and the entire egg peels easily. Other times, peeling under running water is the trick. Chop eggs. Add to salad. Toss everything again. Taste, adjust seasoning. Dots all.