Lisa Atwood, Rebecca Courchesne, Rick Field

Egg Salad with Pickled Okra

Name: Egg Salad with Pickled Okra
Yield: Makes enough for 4 sandwiches
Ingredients: Salt and freshly ground pepper; Salt and freshly ground pepper; 1 tsp whole-grain mustard; 1 Tbsp finely chopped fresh flat-leaf (Italian) parsley; 3 or 4 Tbsp mayonnaise; ¼ tsp smoked paprika; ¼ cup (2 oz/60 g) chopped and drained Pickled Okra; 1 Tbsp finely chopped shallot; 6 eggs, preferably free-range organic

Preparation info

Makes enough for
4
sandwiches

Difficulty
Easy

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

Nearly everyone likes a good egg salad sandwich. This egg salad is made special with the addition of pickled okra, though you could use almost any pickled vegetable for an equally delicious result. Plain white toast is a classic partner, but crackers are good alternatives.

Ingredients

6 eggs, preferably free-range organic
¼ cup (2 oz/60 g) <

Gluten-free
Vegetarian

Method

Fill a large saucepan three-fourths full with lightly salted water and bring to a boil over high heat. Carefully slip the eggs into the water and cover the pan. Reduce the heat to medium and cook for 7–8 minutes. Drain the eggs, transfer to a bowl, and add cold water to cover. When cool enough to handle, peel and chop coarsely.

In a bowl, combine the chopped eggs, okra, shallot, parsley