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 minutes - Cook time: 10 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Comments

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

    Heidi RAe
  • 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.

    HR
  • 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

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

    Thanks Adena!

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

    Sue Iseman
  • 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

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

    Sini | my blue&white kitchen
  • 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.

    Jane
  • 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.

    Jayne @ Tenacious Tinkering
  • 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.

    Ana
  • 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.

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

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

    Maui Girl Cooks
  • 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!

    Niketa Malhotra
  • 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!

    Jessica (bakecetera)
  • I'm going to make this tomorrow! Plus, I will champion for all of the egg salads you can think of. best,

    phi
  • 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.

    Jennifer @ Delicious Everyday
  • 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).

    Lynn @ The Actor's Diet
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