| Preparation time | 35 min |
| Cooking Time | 25 min |
| Ready In | 1 h |
| Level of Difficulty | Easy |
| Servings | 4 |
Ingredients
1/4 cup white wine vinegar1/4 cup water2 teaspoons Kosher salt1 1/2 teaspoons granulated sugar2 stalks celery, trimmed, diced tiny4 large eggs1 heaped teaspoon whole-grain Dijon2 teaspoons minced shallot or red onion2 tablespoons mayonnaise or full-fat plain yogurtSalt & freshly ground pepper to tasteChopped flat-leaf parsley or fresh dill (to garnish, optional)
Directions
- Pickle the celery: Combine vinegar, water, Kosher salt and sugar in a jar and shake it until the salt and sugar dissolve.
- Add diced celery to jar, cover it and place in the fridge for at least 30 minutes, ideally one hour and up to one week. (you can also use other veggies, ie summer squash, pickles, etc. Depending on their hardness, they’ll need longer in the jar to fully pickle.
- Cook your eggs: Place eggs in a saucepan & cover with an inch of cold water.
- Bring to a boil over high heat, & once boiling, reduce the heat to medium and set your timer for 10 minutes (for perfectly cooked through eggs), or 9 minutes (if you like them just-barely-set in the center).
- Once boiled, drain eggs and rinse under cold water to stop cooking. To quickly chill them so you can use them right away, cover them in ice water for 10 to 15 minutes.
- Make your salad: Peel your eggs and chop them, placing them in a medium bowl.
- Add 1 heaped tablespoon of pickled celery (more to taste), Dijon, shallot, mayo, salt and pepper and mix.
- Season to taste with salt and pepper. Serve on toasted whole grain bread, garnished with fresh herbs.