Shredded Egg Salad

Shredded Egg Salad Recipe


I bought some special eggs the other day. I mean, there are special eggs, and there are special eggs. I'm talking about the kind of eggs some people might feel compelled to roll their eyes at. But I had to buy them. Try them. Bring them home with me. And I wanted to do something straight-forward yet special with them. So as I drove back from the Saturday market - through North Beach, up the Fillmore hills, and down into Hayes Valley, I settled on egg salad. Not earth-shattering, I know. That was sort of the point. But the twist? I was going to shred the hard-boiled eggs on a box grater into a fluffy pile. I'd toss it gingerly with my fingertips working in a bit of salt and pepper, add a few herbs and whatnot, and not much beyond that. Well, maybe the tiniest dollop of creme fraiche or thread of olive oil, enough to add a hint of cohesiveness, but not enough to weigh the salad down. I was after an egg salad that was fluffy, light, bright, and vibrant. Nothing wet, damp, or heavy about it.

Shredded Egg SaladShredded Egg Salad

You're probably curious about the eggs. I was at the market, when a lovely, petite lady rolled up next to me with her cart. You could tell she knew exactly what she was after, so I stepped back and watched the scene unfold. She pointed straight at a mega-cooler behind the table, and asked if "any" were available. At that point I wasn't entirely sure what she was asking about, but the way she inquired insinuated she didn't always succeed. Now I know. That's where the eggs live -- when they're available. They are eggs from sprout-fed chickens. Think about that - sprout fed chickens. And they're perhaps the best eggs I've had (with the exception, perhaps, of the eggs I'd buy from the grandmotherly figure who would sell in the corner of the old Testaccio market in Rome). So, I wanted to do something special with them, but nothing too complicated. Nothing that was going to get in the way of the eggs themselves. And this is what I came up with. There might be times when the more standard approach to egg salad might be called for - smashing and chopping the eggs + a more enveloping dressing. But for now, I'm on the shredding bandwagon.

Shredded Egg SaladShredded Egg Salad

I like it straight. I also shredded some gruyere cheese on to a slab of toast and put that under the broiler for a bit (until the cheese bubbled and melted)....Topped that with the shredded egg salad. No complaints. xo -h

 
 
 
 

Shredded Egg Salad

6 eggs
1/4 teaspoon salt
1/4 teaspoon pepper

1 small head of radicchio, shredded
1/4 cup chopped fresh dill
1 medium shallot, chopped
3 baby radishes, shaved thin

to serve: little dollop of salted creme fraiche and/or a drizzle of olive oil.

Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for ten minutes (a couple minutes longer than I normally do). Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking. Crack and peel each egg, then use the big holes on a standard box grater to grate the eggs. Place in a bowl and use your fingers to gently toss the eggs with the salt and pepper. At this point you can add whatever you like to the salad - I tossed in shredded radicchio, fresh dill, shallots, and shaved baby radishes. Serve topped with tiny dollops of something creamy - like creme fraich or plain yogurt, and a drizzle of olive oil. Just a bit of each so you don't weigh it down.

Serves 2-4.

Prep time: 5 min - Cook time: 10 min

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Your Comments


YES!!! I am sure this is why my Aunt Gail makes the best egg salad - a very, very, very fine egg (I think she uses shredded onion too).

 

Oh I love egg salad, and this looks right up my street! Simple, but delicious. I love the idea of grating the eggs. I'll be trying that soon.

 

phi
March 4, 2014

I'm going to make this tomorrow! Plus, I will champion for all of the egg salads you can think of.


best,

 

Jessica (bakecetera)
March 4, 2014

i've never heard of the idea to shred eggs, but this recipe is beautiful and looks delicious. i can't wait to try this out!

 

Niketa Malhotra
March 4, 2014

Another recipe we use for not so awesome eggs is ..grate some harboiled eggs on a grater, add in some grated cheddar and gruyere and what ever herbs you really like , for example dill,parsley,coriander,oregano etc , some salt and pepper and a sprinkle of nutmeg. Now bind them together in the shape of a finger or a cutlet , coat with bread crumbs or panko crumbs and pan fry them on a non stick with a little oil till crisp. They are DIVINE with any asian dipping sauce!

 

Maui Girl Cooks
March 5, 2014

I have been thinking about egg salad a lot lately. Thnx for sharing this unique & tasty version!

 

Sounds delicious and so simple! Think I'll try this out for lunch this week! Thanks for the recipe.

 

Monica
March 5, 2014

This is such a unique idea to me! I love eggs and what a great way to feature it. Besides, it looks absolutely stunning!

 

sangeeta khanna
March 5, 2014

Oh my.. Never heard of sprout fed chicken eggs but a friend makes shredded eggs salads and now I can't wait to try myself. May be with a nice saurekraut that I have right now.

 

Ana
March 5, 2014

I love the addition of herbs, shallots and dill here. My family make a simple egg salad seasoned with, S+P, red wine vinegar and olive oil. This post has inspired me to combine the two versions.

 

Katrina @ WVS
March 5, 2014

Such a neat idea! I love the sound of this!

 

I never thought to use the box grater to chop up eggs! Brilliant! Off late, I've been experimenting with the grater for veggies and all that. I'll definitely use this method the next time I make egg salad.

 

Jane
March 5, 2014

Do you have any comments on how long to age fresh eggs so they peel easily when hard boiled? And which method of hard boiling do you prefer?

HS: The short answer is a few days, but I rarely wait...it does make the task of peeling easier though.

 

This recipe and the story behind it are both lovely! Sprout-fed chickens? So special indeed. Can't wait to make this salad soon.

 

Theresa K.
March 5, 2014

Love that you're sharing the box grater egg salad trick! My family has been doing that ever since I can remember - for egg salad, for when you put hard boiled eggs into green salads, etc. i thought we were the only ones! Thanks for the validation & your recipe

 

Sue Iseman
March 5, 2014

Brilliant use of creme fraiche! So worth it, especially if your not a bottled mayo fan. Thanks.

 

Adena Harford
March 5, 2014

How can you make something so simple sounds SO DIVINE? :)


Thanks Adena!

 

wendy gemus
March 5, 2014

Sounds lovely!
Here's my version of egg salad - I don't have amounts - just add according to your tastes:

slightly soft hard cooked eggs coarsely chopped so there's still lots of texture
salt
coarsely ground pepper
grated horseradish (I use A LOT)
olive oil

 

HR
March 5, 2014

Substituting a little paprika for the dill and blending a bit of dijon mustard with the olive oil would make for a tasty deconstructed-deviled-eggs spin, too.

 

Heidi RAe
March 5, 2014

Would love to know which market you sourced your "Special Eggs".
Great simple recipe!

 

Love the story. And shredded eggs, who would have thought! You have me sold. ;-)

 

diary of a tomato
March 5, 2014

It's so refreshing to see how you continue to pare down and refine your approach to food, and let the ingredients shine — love how this egg salad captures the Italian spirit!

 

Melissa
March 5, 2014

I LOVE eggs! This looks beautifully simple and delicious. If you have good eggs they don't need much fussing about. Thanks Heidi.

 

Lovely, Heidi, as always. Your creativity, simplicity, and wholesome recipes inspire me. xx

 

Gabrielle
March 5, 2014

I love eggs but I have never found a egg salad that appeals to me, mostly because I am lactose-intolerant. This is a fabulous option and beautifully simple!

 

Amanda
March 5, 2014

Hi Heidi - can you share where in SF you got the eggs? Understand you may be reluctant to divulge, but I thought I'd try. :-)

p.s. Your website has literally changed my life, and taught me to cook. My wife and I thank you. ;-)

 

Kathleen
March 5, 2014

It is often your simplicity that highlights just how brilliant you are. I'm 100% sold on this shredded idea. Thanks, Heidi.

 

Eileen
March 5, 2014

Egg salad is one of those simple foods that can be standard--or totally mindblowing. I am jealous of your obviously mindblowing rendition! I've never thought to use the box grater before--such a good idea.

 

Margie*in*Texas
March 5, 2014

Sounds excellent. Never thought of grating eggs. Don't buy eggs either! Got a sweet little flock of hens that we allow to roam out property. We feed them "regular" chicken feed & scratch but they also hunt down whatever they want! Best eggs I've ever had!!! Yellowest yolks too. Only complaint... no matter how I try, can not boil them so they peel clean.

 

Monica
March 5, 2014

Your chopping board looks very interesting. Is it wood and where did you get it?
Love your posts, especially this one.

 

molly
March 5, 2014

Ooooh!

The egg salad sounds lovely BUT! I have the matching platter to your casserole! The very same grecian pattern, the very same blue, but a big wide round plate. I love it so.

Okay. Now that that's out. I happen to be expecting a delivery of 5 dozen farm fresh eggs from my favorite farmer ANY minute, and am nearly bursting with thrill (it's been a looooong winter). Despite my efforts to appreciate eggs, most are more or less the same, to my mouth. But these, oh THESE, are remarkable, not just deep marigold and firm taut yolks, and not just thick coherent whites, but absolutely packed with sweetness, and with a butteriness that is downright luxurious. So, yes. I get the eggs. Congratulations on your score :)

xo,
M

 

Barbara Emerson
March 5, 2014

This sounds incredibly delicious. Did you have any trouble peeling the very fresh eggs?

 

I_Fortuna
March 5, 2014

Margie in Texas- Since you have chickens, you may benefit from knowing that fresh hardboiled eggs are nearly impossible to peel. I save a dozen or so for a couple of weeks and hardboil them and they peel easier.
I don't refrigerate my eggs either. They last for weeks outside of the fridge if the temps are cool. Once summer hits and my kitchen warms up, I refrigerate them. Either way let some of your eggs age a little in or out of the fridge and they will be easier to peel.

 

Hannah @ Salted Crown
March 5, 2014

Oh I haven't had an egg salad in years! I cannot wait to try out this recipe! This sounds so so good!!

 

Gabrielle
March 5, 2014

I love eggs but I have never found a egg salad that appeals to me, mostly because I am lactose-intolerant. This is a fabulous option and beautifully simple!

 

Anonymous
March 5, 2014

Never had eggs prepped like this. Am going to try this soon. I echo Amanda when she says you changed her life when she learned cooking from you. My sister, who is mother earth healing cook, is amazed at my new found passion and accomplishments in the kitchen. ......I get it now......thanks to you!

 

Barbara Emerson
March 5, 2014

This sounds incredibly delicious. Did you have any trouble peeling the very fresh eggs?

 

tom
March 5, 2014

You can use a potato ricer for hard boiled eggs and they come out much lighter and fluffier than if you shred them and they are much less of a mess!

 

Chrissy
March 5, 2014

I never thought to shred eggs! Cool idea!

 

Angela
March 5, 2014

What a difference a little change in technique can make! I loathe hard-boiled eggs, so I cannot comment on this recipe. BUT, grated apples in my apple pie instead of sliced, shredded Brussel's sprouts instead of halved...these techniques have changed my life (and my husband's taste buds). I love your website because you give us great little tweeks for simple recipes that remind us to PLAY in the kitchen. Which is the best part :)

 

Amy
March 5, 2014

I love the way you honoured the eggs with this simple, perfect salad.
We buy ours from the farmers market (mostly) and happy chickens make for happy eggs. This will be on our lunch menu soon. Thank you Heidi.

 

Bhavani Esapathi
March 5, 2014

There are indeed special eggs - look at my recent blog post which is also about eggs!

 

ami@naivecookcooks
March 5, 2014

I like the twist on egg salad!

 

Emma Galloway
March 5, 2014

Shredded eggs, bloody brilliant idea Heidi!

 

lori
March 5, 2014

Your description was so poetic I was torn between wanting to make eggs and pick up a pen.

 

Caroline Combs
March 6, 2014

Who knew there was such a thing as sprout fed chickens and their special eggs? Hope they tasted great.

 

Martha
March 6, 2014

I don't know where I heard the tip, but if you add a little baking soda to the water when you're cooking the eggs, the shells come right off. I like to eat something called "egg in a glass" which is just a soft boiled egg that has been peeled and put in a fancy glass with a nice sprinkle of chives. With a piece of whole grain bread and fresh OJ it makes for a delightful and fancy breakfast.

 

Clever Girl Reviews
March 6, 2014

My hubby loved the look of this salad, so I'll see if someone can make it for him as I'm allergic to eggs!

 

We love a simple egg salad and this one sounds lovely. The serving dish is stunning! Saturday mornings at the SF farmers' market is a favorite part of my weekly routine...I will have to keep an eye out for "that" cooler:)


HS: Say hi if you see me down there!

 

My mom used to make a similar salad: she would shred an equal amount of egg, cheese and mayo. She would mix cheese and a clove of mixed garlic together and then layer everything: egg layer, cheese layer, mayo layer. She would create 3 to 4 of these layer combos. Yum!

 

Great eggs! The salad looks really delicious

 

Dara
March 6, 2014

Love this! Made it for lunch today with what I had on hand. I used labnah, which I would have never even heard of had I not read your blog. Now I go to my local Middle Eastern store to buy it weekly! I really enjoyed the fluffiness of the eggs vs when they are chopped. Might try and use the potato ricer for this one as well. Thanks for all the fresh ideas!

 

Melissa
March 6, 2014

Made this tonight but used arugula which is what I had at home. So delicious. A big hit. Thanks for the inspiration.

 

Will keep an eye out for you on Saturday mornings @ the SF farmers' market. I have to tell you that I received the Miel Maritime Honey from Quitokeeto and it is beyond words! Made some cardamom french toast and a dollop of the seashore honey on the toast elevated it to heavenly status. This honey is like marshmallow and so smooth! Thanks for the treat :)

 

kathy
March 7, 2014

Really good eggs are worth the eye roll.

 

Anonymous
March 7, 2014

Which Farmers Market were you at? Ferry Building?

 

Salvegging
March 7, 2014

Oh, yum. So simple and brilliant. Your minimalist egg salad in SNE changed my perspective on the dish, now I am do curious to try this way.

 

Holly
March 8, 2014

Just curious, how much did the sprout fed eggs cost...would love to get the farmer at my market to try doing them!

Thanks,
Holly

 

thefolia
March 8, 2014

What a lovely discovery at the farmer's market--only at the market where people interact could this happen. I have always had an aversion to grocery stores...the intimacy disappears and everything is cold and sterile.

 

Candice
March 8, 2014

This is so appealing to me right now ! My appetite is on the low side and I find eggs to be one of the few things that are easy and satisfying. I am going to try the sandwich with the gruyere , I think :)
besos, C

 

Cynthia
March 8, 2014

Heidi, Have you tried goose eggs for baking? I pasture raise heritage geese on a farm near the Capay Valley and deliver their eggs to SF. I find that goose eggs are fabulous for baking - they make a terrific quiche. Best, Cynthia

 

zuza zak
March 9, 2014

oh yes that sounds right up my street! i made blinis with smoked salmon, sour cream and dill yesterday:

http://cheesy-mash.blogspot.co.uk/2014/03/russian-buckwheat-blinis-with-sour.html

But I am looking for different, more unusual toppings for my blinis and this may just do the trick!

Thanks, zx

 

Dan from Platter Talk
March 10, 2014

I grew up, as a very small boy, having my hands pecked as they reached through the dark roosts within our farm's henhouse, with my mother protectively at my side. I've always loved eggs, prepared almost any style. Sprout-fed hens sound intriguing, yet I'm curious as to what special character such a diet imparted upon the eggs. The salad looks lovely, I of course love your incorporation of Gruyère - what I would do for a taste of this combo!

 

Jinny
March 11, 2014

I don't know if anyone else has already suggested this, but you should try pushing the hardboiled eggs through a strainer. Obviously, not too fine a mesh, but something that's relatively fine works pretty well. (Vague, I know, I'm sorry) My point is that as you crumble and push the egg through the strainer, you'll get this beautiful, fluffy pile of hardboiled eggs :)

 

I'm definitely on this shredding bandwagon as well - it's such a nicer presentation, and I like not using so much mayo or it gets too heavy. I just like everything spicy, so I see myself adding some paprika to this one!

 

Sophie
March 13, 2014

I'm guessing you're talking about the Ferry Building market? I'm there every Saturday after yoga. Care to divulge which stand has this cooler? I promise I won't tell the hipsters...

 

Fatemeh
March 19, 2014

Hey Heidi -

Long time no speak, but "sprout-fed eggs" is a bit of a more "hip" way to say "fodder-fed". Fodder is one of the cheapest, best, "whole" ways to feed livestock, including chicken. I'm guessing perhaps the stand you got these eggs from is a dairy or meat stand? If they raise fodder for their hooved animals, it makes great sense to feed to the poultry as well!

HS: Fatemeh! It has been too long! So nice to see your name here. SO...part of what excited me is that these eggs were actually from the sprout guy - he sells micro greens, and cuts pea shoots and wheat grass from the back of his truck. You know who I'm talking about? Across from Boulette's.He's got the good stuff ;) I think he'll likely have more now that it is spring? Fingers crossed.