A true friend is someone who thinks that you are a good egg even though he knows that you are slightly cracked.
With the cooking club steering me into the egg zone for our assignment this week I combined it with a new method of “boiling” eggs using the Instant Pot a very simple 8 minute process and no hassle peeling. So when I had them prepped and ready to go I checked out some of Heidi Swanson’s recipes and it happened to be breakfast time, but I felt like an egg salad of some sort, ta da and the shredded egg salad would be perfect with whole grain crackers for breakfast with enough of the eggs left for a couple of egg salad sandwiches for lunch.
Below you will find the link to the original recipe which is very adaptable depending on what you have in the veggie bin. Today, for me, radishes, red onion, celery, fresh dill and a drizzle of EVOO. After breakfast I blended in more diced celery, some plain yogurt, Duke’s mayo then seasoned with salt and pepper.
Heidi’s Shredded Egg Salad slightly adapted
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 medium red onion, thinly sliced
4 grated radishes
1/2 teaspoon dried dill or more to taste
2 ribs of celery, small dice
Drizzle of EVOO
Instant Pot hard-boiled eggs…add 1 cup of water to the Instant Pot, place rack accessory in add eggs and seal the pot. Turn to closed vent and manually set for 8 minutes. When timer goes off quick release and scoop eggs and place into ice water for several minutes, peel eggs and shred on box (large grater holes). Toss eggs gently, season with salt and pepper choose whatever you want in your salad and drizzle with EVOO.
For Lunch add more onion celery, and radishes if needed. Blend in yogurt and mayo…season to taste, enjoy with tomato and crisp lettuce on toasted bread of choice.