When I was looking for a breakfast recipe I came across – like Cucina Magia – this
Shredded Egg Salad
It is potluck week at I♥CC and the right opportunity to try this delicious salad. I just had to buy the small head of radiccio for 0,32 €, all other ingredients I had in stock.
Shredded Egg Salad
Yield: 2 servings
Shredded Egg Salad recipe from Heidi Swanson
Ingredients:
- 4 eggs, size M, hard boiled
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 small head of radicchio, shredded, about 110 grams
- 4 tablespoons chopped fresh dill; I used frozen
- 1 medium shallot, chopped
- 3 baby radishes, shaved thin
to serve:
- little dollop of salted creme fraiche and/or a drizzle of olive oil; I used olive oil
Instructions
- Using an egg slicer * cut the eggs once long ways and once crossways.
- Place in a bowl and use your fingers to gently toss the eggs with the salt and pepper. At this point you can add whatever you like to the salad. – I used shredded radicchio, dill, shallots, and shaved baby radishes. Serve topped with tiny dollops of something creamy – like creme fraiche or plain yogurt, and a drizzle of olive oil. Don’t weigh the salad down.
total time: 10 minutes
preparation time: 5 minutes without boiling the eggs
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*=Affiliate-Link to Amazon
Photo Credit: I ♥ Cooking Clubs
For all other great Potluck! recipes visit the I heart cooking clubs site
more recipes from Heidi Swanson
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Beautiful!
Thanks
This is the second time I’ve seen this salad and I’m convinced I need to give it a go. It looks so pretty and delicious. Plus, I can see it being equally delicious for breakfast, lunch, and dinner!
What a beautiful salad and so elegantly presented with that bowl, very nice. This would be a hit here, I can tell from reading the ingredients and process. Yum!
I love the color, texture, vibrancy and flavor of this salad. So much like other Heidi Swanson’s salad bowls.