Take the classic egg salad, give it a trending flavour twist, and you have a honey-mustard egg salad that's fantastic in sandwiches, on slider buns, in pita pockets or even as a dip.
Ingredients
6 extra-large eggs (approx. 59g each)
3 tbs wholegrain mustard
3 tsp honey
1 tsp white wine vinegar
Salt to taste
Method
Grease a shallow baking dish (4-cup capacity) that fits inside a large deep pan with a lid. Crack eggs into baking dish so that eggs are in a single layer. Place inside pan. Fill pan with enough water to come 1cm up the sides.
Cover with lid and cook over medium-high heat for 6-7 minutes. Turn off heat and let stand for 2-3 minutes with the lid on.
Transfer eggs to a chopping board. Coarsely chop with a sharp knife. Transfer to a bowl. Stir through mustard, honey, vinegar, salt and tarragon. Mix well.
Tips & Hints
Alternatively, use the traditional method for making hard-boiled eggs:
Half-fill a saucepan with cold water and gently lower the eggs into the pan.
Heat over medium heat. Once the water reaches a simmer, start the timer for 8 minutes.
Use a slotted spoon to remove the eggs from the water.
Cool eggs by running them under cold water for 30-60 seconds or placing them in a bowl of iced water.
Egg salad can be made in advance. Store in a sealed container in the refrigerator for up to 2 days.
