Lemon and fennel egg salad
This Lemon and Fennel Egg Salad features boiled eggs mixed with fresh lemon zest, juice, and aromatic fennel, creating a refreshing dish. Quick to prepare, it's ideal for a light lunch or picnic.
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.
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!
Lemon and fennel egg salad FAQ:
To boil the eggs, place them in a single layer in a saucepan, cover with water by about an inch, bring to a rolling boil, cover, remove from heat, and let sit for 10-12 minutes. Then transfer to an ice water bath to cool.
Store any leftover Lemon and Fennel Egg Salad in an airtight container in the refrigerator. It can be kept for up to 2 days, but the quality may decline after the first day.
Yes, if you don’t have fennel, you can substitute it with celery for crunch or cucumber for a refreshing taste. Keep in mind that the flavor will differ.
After boiling, let the eggs sit covered for 10-12 minutes. This timing typically ensures hard-boiled eggs, but you can adjust slightly for softer yolks if preferred.
You can use either yellow mustard or Dijon mustard in the dressing. Each will provide a slightly different flavor, so choose based on your taste preference.
Cooking 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.
Nutrition Facts
3 ServingsCalories 320kcal
Protein 20g
Carbohydrates 9g
Fiber 1.32g
Sugar 3.42g
Fat 24g
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