Jacques Pépin-Inspired Fresh Herb Egg Salad

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If you haven’t read last week’s blog post featuring the recipe for Jacques Pépin’s Herbed Potato Salad, you may want to give that a look. This egg salad was inspired by that recipe, and I think it is one of the most flavorful egg salads that I have ever eaten.

My hankering for egg salad had me hard-boiling eggs. I also had a refrigerator full of fresh herbs, a stalk of celery with a frozen exterior needing seeing to, and had just eagerly picked my first bunch of homegrown scallions. I chopped everything up, tossed it into a bowl, and then as I was about to reach for the mustard, mayonnaise, and other ingredients I generally use in dressing egg salad, I spotted the remaining dressing that I’d used in the potato salad and thought, why not? So I grabbed the jar, unscrewed the lid, and poured what remained of the dressing over all. It turned out to be the perfect amount for these ingredients, blended in as smooth as silk, and was absolutely wonderful. This is my first time making a mayonnaise dressing in a mason jar, but it will not be my last. Much experimenting is in my future, stay tuned. Meanwhile, you must try this egg salad.

Jacques Pépin-Inspired Fresh Herb Egg Salad

3 extra large eggs, hard boiled, chopped
1/3 c. chopped celery
1/4 c. chopped scallions
1/4 c. chopped flat leaf parsley
1 T. chopped fresh dill
Freshly ground black pepper
Pinch of salt

Combine egg salad ingredients in a large bowl. Pour half of the dressing on top of the egg mixture, and fold to combine. Store remaining dressing in the refrigerator to use on lettuce, potato, or other salads. Keeps for up to a week.

Dressing

2 T. mayonnaise
2 T. Dijon mustard
2 T. water
¼ c. olive oil
1 t. sugar
½ T. cider vinegar
Copious amounts of salt and freshly ground black pepper

Place all ingredients into a jar, screw on the lid, and shake for all you’re worth.