Recipe: Egg Salad With Pickled Celery

Open-faced egg salad on toast garnished with microgreens and sitting on white plate with fork and coleslaw in background

Who wants to heat up the kitchen on a scorching summer day? Not me. A cool and creamy egg salad is just the ticket — especially when made with farm-fresh eggs. Some quick-pickled celery and coarse mustard elevate the flavors.

In addition to local eggs, you can also find red onions, fresh herbs, sourdough bread, and sometimes celery and yogurt at the Lenexa Farmers Market. Garnish your open-faced sandwich with freeze-dried microgreens for a little extra crunch!

Recipe credit: Lightly adapted from Deb Perelman, Smitten Kitchen

Ingredients

1/4 cup white wine vinegar
1/4 cup water
2 teaspoons kosher salt (you can go up to 1 tablespoon if using the lighter weight Diamond Crystal brand)
1 1/2 teaspoons granulated sugar
2 stalks celery, trimmed, diced tiny
4 large eggs
1 heaped teaspoon whole-grain Dijon
2 teaspoons minced shallot or red onion (or more to taste)
2 tablespoons mayonnaise or full-fat plain yogurt
Salt and freshly ground pepper to taste
Chopped flat-leaf parsley, fresh dill or microgreens (to garnish, optional)
Sourdough bread (to serve)

Directions

  1. Pickle your 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.

  2. Cook your eggs: Place eggs in a saucepan and cover with an inch of cold water. Bring to a boil over high heat, and 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 the timer rings, 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.

  3. Make your salad: Peel your eggs and chop them, placing them in a medium bowl. Add 2 heaped tablespoons of pickled celery (more to taste), Dijon, shallot, mayo or yogurt, salt and pepper and mix. Season to taste with salt and pepper. Serve on toasted bread, garnished with fresh herbs or microgreens.

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