About 16 weeks ago we made bagels from The New Yiddish Kitchen, because I wanted to make egg salad sandwiches for Bill. I know it was 16 weeks ago, because that’s when I posted that my egg salad recipe would be on the blog ASAP on Instagram. Yesterday Bill decided that he wanted egg salad on a toasted bagel, and told me he planned to photograph it so he could post an egg salad recipe. I asked him why he wasn’t using my recipe on the blog. Turns out there was no recipe on the blog.
Today we are finally sharing my egg salad recipe in January, because I forgot to share it in September. By the way, if you are looking for this bagel recipe (which is THE BEST), you can preorderThe New Yiddish Kitchen* by Jennifer Robins and Simone Miller. You will NOT be disappointed!!
Thanks for the blue egg, Roxanne!
Making this recipe with 6 eggs yields about 2 generous servings. You can easily change the serving size using the “serving size” button on the recipe.
These look like fresh chives from our garden. It seems like such a luxury now, with 8″ of snow on the ground!
At this point, you’re technically done. Grab a spoon and eat! Or if you have some Yiddish Kitchen bagels on hand, make yourself a sandwich!
- Place a steamer basket into a small pot. Add about 1" of water (just to the bottom of the basket), and heat over medium high heat until the water begins to boil.
- Add the eggs to the steamer basket, cover with a lid, and steam for 12 minutes.
- Remove the eggs from the steamer basket, and place them into a bowl filled with ice and cold water. Allow them to cool off for about 5-10 minutes.
- While the eggs are chilling, mince the chives and measure 1/4 cup of mayonnaise. Our favorite is the Primal Kitchen brand (by Mark Sisson).
- Peel the eggs, and place them into a medium bowl. Mash them using a large fork or potato masher.
- Mix in the mayonnaise, chives, salt, and pepper. Serve!
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