Egg Salad with Quick-Pickled Mustard Seeds

  • 2 Tbs yellow mustard seeds
  • 1 clove garlic, crushed
  • 1 small shallot, minced
  • ⅓ c apple cider vinegar
  • Pinch each salt & sugar
  • 6 eggs
  • 1 stalk celery, diced
  • ½ c mayonnaise
  • Dash hot sauce
  • Salt and pepper to taste
  • Chopped dill, parsley, chives, to taste
  1. Place mustard seeds, garlic clove, and shallots in a small heat-proof bowl and set aside.
  2. Place vinegar in a small saucepan with the pinch of salt and sugar. Bring to a simmer. When salt and sugar have dissolved, pour over the mustard seeds. Stir to combine and set aside.
  3. Place eggs in a medium saucepan that will hold them in a single layer. Cover with water by 2 inches and bring to a rolling boil over high heat. As soon as the water comes to a boil, turn the heat off, cover the pot with a lid and let sit for exactly 7 minutes. After 7 minutes, drain eggs, crack the shells and place in a bowl of cold water to cover.
  4. Peel the eggs and chop coarsely. Place the eggs in a bowl with diced celery and herbs; set aside while you make dressing.
  5. Drain the mustard seeds and shallots. Remove and discard the garlic clove. Place mayonnaise in a bowl with mustard seeds and shallots. Add a hot sauce to taste and season with salt and pepper. Combine thoroughly.
  6. Add mayonnaise to eggs, celery, and herbs and stir gently to combine. Correct the seasoning and serve immediately or refrigerate for up to 24 hours.

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