Egg Salad on Homemade Biscuit
Egg salad has become a rather neglected dish. Yet, elevated with some zesty pickles and piled onto a biscuit, it becomes elegant and very tempting for your family and guests alike.
Makes
Serving size
Ingredients
MAYONNAISE INGREDIENTS: (makes 1 cup, store extra for up to 10 days)
1 medium egg
2 teaspoons lemon juice, freshly squeezed
1 cup sunflower or other vegetable oil
Dash sea salt (optional, not included in nutrient analysis)
BISCUIT INGREDIENTS: (makes 6)
1 cup all-purpose flour
1 ½ teaspoons baking powder
1 tablespoon sugar
Dash salt
¼ cup cold butter (chilled in freezer for 20 min)
⅓ cup whole milk
1 large egg
EGG SALAD INGREDIENTS:
4 medium eggs
¾ cup celery, diced
¼ cup red onion
¼ cup carrots, grated
4 cornichon pickles
¼ cup homemade mayonnaise
1 teaspoon Dijon mustard
¼ teaspoon black pepper, freshly ground
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped
½ teaspoon sea salt (optional, not used in nutrient analysis)
Special Equipment:
Electric Blender
Biscuit cutter
Instructions
MAYONNAISE DIRECTIONS:
- Crack egg into the blender.
- Add the lemon juice and salt, if using.
- Pour a steady stream of sunflower oil from a measuring cup into the blender on medium speed.
- Increase speed as the mixture thickens.
- Continue blending as you slowly complete pouring the oil. Set aside.
BISCUIT DIRECTIONS:
- Preheat oven to 425°F and line a cookie sheet with parchment paper.
- Combine flour, baking powder, sugar and salt in a large bowl. Mix well. Set aside.
- Cut the butter into small pieces. Using a pastry cutter or your fingertips only, work the butter into the flour until the mixture resembles coarse crumbs.
- Add milk and egg. Stir until just combined.
- Transfer your biscuit dough to a well-floured surface. Knead slightly. Add flour if it’s too sticky, until it is manageable.
- Roll the dough out with your hands until the dough is an inch thick. Press a biscuit cutter straight down into the dough and drop the biscuit onto your prepared baking sheet.
- Repeat until you have about 6 biscuits, ½ inch apart on the baking sheet.
- Bake for 12 minutes or until tops are just lightly golden brown.
EGG SALAD DIRECTIONS:
- Place eggs in a medium saucepan, cover with water (1-inch above the eggs).
- Bring to a rolling boil.
- Turn off heat, cover pot and let sit for 12 minutes. Drain.
- Plunge into iced water for 2 minutes.
- Peel and chop the eggs. Add to a medium sized bowl.
- Add chopped celery, onion, carrots and pickles.
- Add ¼ cup of the homemade mayonnaise, Dijon mustard, salt (if using), pepper and herbs. Mix well.
- Serve on a warm biscuit sliced in half.
Cooking Tip
If you are not a fan of mayonnaise, you can mix all the ingredients with olive oil instead. It will be slightly less creamy, but still delicious.
Recipe Contributed by FamilyCook Productions
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