Egg tartare salad
This is about as far removed from ordinary egg mayonnaise as you can get. It’s crunchy, spicy, tangy, sharp and vinegary – all of the things that are missing from the egg mayo you knew and (thought) you loved. Try this and you’ll never play it safe again.
6 medium eggs, hard-boiled and chopped
4 spring onions, chopped
4 gherkins, diced
3 tbsp mayonnaise
1 tbsp finely chopped fresh dill
1 tsp Dijon mustard
2-3 dashes tabasco sauce
Salt and freshly ground black pepper
Cook your eggs until they are hard-boiled – this should take around 5-6 minutes. After they have cooked, run them under cold running water until they are cool enough to handle. Remove the shells and roughly chop them before adding to a mixing bowl.
Chop the spring onions, gherkins and fresh dill and add to the egg mixture. Add the mayonnaise, Dijon mustard and tabasco sauce and use a fork to mix everything together really well. Taste and add salt and freshly ground black pepper. The mixture will keep for a couple of days in the fridge if stored in an airtight container. This is a gorgeous sandwich filler which works particularly well on rye bread.