After Easter I get stuck with plenty of Easter eggs and I always think about what to do with it. There are many ways to used, but this time I chose to make a delicious salad that goes well with radishes and spring onions (and a slice of homemade bread).
I must add that, if I had to boil more vegetables, I took advantage of the resulting soup; I boiled it with an onion, two chicken thighs, so I also made a light soup. And because I only used egg yolks for the mayonnaise, the remaining whites were very useful for the soup, so I did not waste anything … I’m going to introduce you to this recipe in a different post.
Back to my egg salad!
Ingredients:
½ large celery root
5-6 large carrots
300 g lightly salted cheese
10 hard boiled eggs
3 tablespoons of mayonnaise (1 egg yolk, mustard, oil)
2 tablespoons of fermented sour cream
3 tablespoons Greek yogurt
a little grated nutmeg
salt, pepper
Method:
I peeled the carrots and celery and boiled for 10-12 minutes in slightly salted water (it must be al-dente, not too soft).
In the meantime I peeled the eggs and grated it in a bowl. I grated the cheese in a different bowl. I removed the vegetables and let it cool. In a smaller bowl I started the mayonnaise: one fresh yolk with one teaspoon mustard and added olive seed oil, mixing thoroughly. When I got the needed quantity (3 tablespoons) I stopped; I added sour cream and yoghurt, grated nutmeg and seasoned with salt and pepper.
I grated the vegetables each in a different bowl and started assembling the salad. In a large glass bowl a placed a layer of eggs, seasoned with salt and pepper, added a layer of cheese, mayonnaise, and at the end cheese and freshly ground pepper. I decorated with chives and flowers. This salad bowl is suited for 8-10 servings. You can also assembly the salad in individual bowls for each guest.