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
- First, peel and finely chop the boiled eggs.
- Place them in a large salad bowl.
- Add the celery, fresh green onions, and coarsely grated carrots.
- Sprinkle with the sugar, season with salt, and grind plenty of pepper.
- Drizzle with olive oil and vinegar, then mix well. Add the dill, parsley, chives, red pepper, pickles, and mayonnaise.
- Stir thoroughly until the mixture is smooth and all the ingredients are well combined.
For the Biscuits
- Use a small round cookie cutter to cut out circles of dough and arrange them on a buttered baking sheet.
- Once all the circles are cut, brush them with melted butter and lightly prick them with a fork or the tip of a knife.
- Sprinkle some with sesame seeds, some with nigella seeds, others with crushed pepper, and leave a few plain.
- Bake in a preheated oven at 180ºC (350ºF) on the bottom rack for about 15 minutes until golden.
- Arrange them on a plate next to the egg salad.
Enjoy!
Source: Argiro Barbarigou
