Northwest Egg Salad

Northwest Egg Salad

Recipe: Chef Paul Sletten | Abreo | Rockford, IL

Yield: 4 servings

Ingredients

  • 8 large eggs, hard boiled, peeled and chopped
  • 8 oz. smoked salmon, diced
  • 1/2 cup plain yogurt
  • 1/4 cup mayonnaise
  • 2 tbsp. capers, drained
  • 1 tbsp. lemon juice
  • 2 tbsp. fresh dill, chopped
  • Salt and pepper, to taste
  • 1/4 cup pickled onions (recipe follows)
  • 1/2 cup flour
  • 12 endive leaves
  • Fresh dill sprigs

Directions

  1. Stir together eggs, half of the smoked salmon, yogurt, mayonnaise, capers, lemon juice, dill, salt and pepper. Stir gently until mixture is well combined.
  2. Toss pickled onions with flour, fry till crisp and golden brown, season with salt and pepper.
  3. To assemble: Fill endive leaves with egg salad and top with remaining salmon, fried pickled onion and additional dill sprigs.

Pickled Onion

  • 1/4 cup red wine vinegar
  • 1/4 cup water
  • 1 tbsp. salt
  • 1 tbsp. sugar
  • 1/2 cup red onion, sliced

Directions

  1. Add vinegar, water, salt and sugar to saucepan. Bring to boil. Turn off heat and add onion. Transfer mixture to covered container. Refrigerate overnight to develop flavor.

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