Everything you’ll need to make this Egg Salad

  • 12 boiled eggs
  • 4 celery stalks, cut into small cubes
  • 1 bunch of fresh green onions with their leaves
  • 2 raw carrots, grated coarsely
  • 1 tsp brown sugar
  • 1/3 cup olive oil
  • 2 cups mayonnaise, homemade or store-bought
  • 2 tbsp chopped dill
  • 2 tbsp chopped parsley
  • Plenty of chopped chives
  • Salt
  • Freshly ground pepper
  • 2-3 tbsp wine vinegar
  • 4-5 pickled cucumbers, finely chopped
  • 1 red pepper, finely chopped

For the Puff Pastry Biscuits:

  • 1 sheet of puff pastry
  • A bit of melted butter for brushing
  • Sesame seeds
  • Black sesame seeds
  • Poppy seeds
  • Crushed mixed peppers
  • Coarse salt

Instructions

  1. First, peel and finely chop the boiled eggs.
  2. Place them in a large salad bowl.
  3. Add the celery, fresh green onions, and coarsely grated carrots.
  4. Sprinkle with the sugar, season with salt, and grind plenty of pepper.
  5. Drizzle with olive oil and vinegar, then mix well. Add the dill, parsley, chives, red pepper, pickles, and mayonnaise.
  6. Stir thoroughly until the mixture is smooth and all the ingredients are well combined.

For the Biscuits

  1. Use a small round cookie cutter to cut out circles of dough and arrange them on a buttered baking sheet.
  2. Once all the circles are cut, brush them with melted butter and lightly prick them with a fork or the tip of a knife.
  3. Sprinkle some with sesame seeds, some with nigella seeds, others with crushed pepper, and leave a few plain.
  4. Bake in a preheated oven at 180ºC (350ºF) on the bottom rack for about 15 minutes until golden.
  5. Arrange them on a plate next to the egg salad.

Enjoy!

Source: Argiro Barbarigou