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Egg Salad with Lemon & Fennel Recipe

   
 

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     Egg Salad with Lemon & Fennel

Category   Breakfast - Brunch
Sub Category   None
Servings   3 cups

Ingredients
8 large eggs
1 garlic clove
1/2 cup mayonnaise
1 tbsp fresh lemon juice
1 tsp grated lemon zest
1 tsp Dijon mustard
1/2 fennel bulb, finely chopped (1 cup), plus 1 tbsp finely chopped fronds
 

Instructions
Cover eggs with cold water in a medium saucepan. Cook eggs, uncovered, at a gentle boil 10 mins. Pour off hot water. Shake pan gently so eggs bump one another (to crack shells). Run cold water into pan to stop cooking. Let eggs stand in cold water 15 mins, adding more water to keep cold.
Mince and mash garlic to a paste with a pinch of salt. Whisk together with mayonnaise, lemon juice, zest, mustard, 1/2 tsp salt, and 1/4 tsp pepper.
Chop eggs and stir into dressing with fennel and fronds.


Originally Submitted
8/5/2010





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