Food & Drink

OVEN-FREE WEEK: SEATTLE EGG SALAD

It's too hot to move, much less turn on the oven. This week, we'll share ideas for recipes that don't require any extra kitchen heating. Today's recipe comes from The Washington Post.

INGREDIENTS

8 hard-cooked eggs, chopped (see NOTE)

1/2 cup plain whole-milk yogurt (may substitute regular or low-fat mayonnaise)

1 tablespoon chopped fresh dill

1 tablespoon chopped fresh parsley

1/2 teaspoon kosher salt, or more to taste

1/4 teaspoon freshly ground black pepper, or more to taste

1/2 teaspoon garlic powder

1/2 teaspoon celery seed

3 oz. smoked salmon, finely chopped

DIRECTIONS

Combine the hard-cooked eggs, yogurt, dill, parsley, salt, pepper, garlic powder and celery seed, stirring to incorporate. Gently fold in the smoked salmon. Taste, and adjust the seasoning as needed.

Serve right away, or cover in an airtight container and refrigerate for up to 3 days.

NOTE: To hard-cook eggs, place the eggs in a large saucepan and add enough cold water to cover them by an inch or two. Place over medium-high heat and bring to a boil, then remove from the heat. Cover and let sit for no more than 15 minutes. Drain, then cover with cold water until the eggs are cool enough to peel. Makes about three cups.

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