Lemon and fennel egg salad
Delight your taste buds with this refreshing Lemon and Fennel Egg Salad! Featuring perfectly boiled eggs, tangy lemon zest and juice, crisp fennel, and a creamy mayo-mustard dressing, this quick and easy recipe is a perfect blend of flavors and textures. Ideal for a light lunch or picnic treat, it's sure to become a favorite.
Cook time 45 min
Prep time 15 min
Ingredients:
8 eggs1 tsp lemon zest
1 tbsp lemon juice
1 garlic clove
1/2 bulb fennel
1/2 cup mayonnaise salad dressing
1 tsp mustard
This Lemon and Fennel Egg Salad is a refreshing twist on the classic egg salad. Packed with bright citrus flavors from the lemon zest and juice, balanced with the aromatic touch of fennel, this recipe brings a delightful freshness to your palate. It's quick and simple to prepare, making it perfect for a light lunch or a picnic treat.
Instructions:
- Place the 8 eggs in a single layer in a saucepan. Fill with enough water to cover the eggs by about an inch.
- Bring the water to a rolling boil over medium-high heat.
- Once the water is boiling, cover the pan, remove from heat, and let stand for 10-12 minutes.
- Drain the hot water and immediately transfer the eggs to a bowl filled with ice water. Let the eggs cool completely, about 10 minutes.
- While the eggs are cooling, trim the fennel bulb by cutting away any stalks and fronds. Rinse the bulb under cold water to remove any dirt.
- Slice the fennel bulb in half lengthwise, and then cut each half into thin slices. Set aside.
- In a mixing bowl, combine 1 tsp lemon zest, 1 tbsp lemon juice, and 1 minced garlic clove.
- Add 1/2 cup mayonnaise, 1 tsp mustard, and mix until smooth and well combined.
- Once the eggs are cool, gently tap each one on a hard surface and peel off the shells. Rinse the peeled eggs under cold water to remove any shell fragments.
- Chop the peeled eggs into bite-sized pieces and place them in a large mixing bowl.
- Add the sliced fennel to the bowl with the chopped eggs.
- Pour the dressing over the eggs and fennel. Stir gently to combine, making sure everything is evenly coated with the dressing.
- Serve the Lemon and Fennel Egg Salad immediately, or cover it and refrigerate for up to 2 hours to let the flavors meld.
- Garnish with fennel fronds or additional lemon zest for an extra touch of flavor and presentation.
Tips:
- For the best results, use fresh, high-quality eggs and allow them to cool completely before peeling and chopping.
- To achieve a smooth and creamy texture, ensure that the mayonnaise and mustard are thoroughly mixed into the salad.
- Finely chop the fennel bulb to evenly distribute its unique flavor throughout the salad.
- For an extra punch of flavor, let the salad sit in the refrigerator for an hour before serving so the ingredients can meld together.
- Serve the salad on a bed of fresh greens, in a sandwich, or with crackers for a versatile meal option.
With a zesty lemon twist and the subtle anise flavor of fennel, this Lemon and Fennel Egg Salad is both delicious and refreshing. It’s a creative way to elevate a simple egg salad into something special. Enjoy it as a light meal or serve it as an impressive dish at your next gathering. Bon appétit!
Nutrition per serving
3 ServingsCalories 320kcal
Protein 20g
Carbohydrates 9g
Fiber 1.32g
Sugar 3.42g
Fat 24g
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