EGG SALAD w/LEMON & FENNEL

By BobD

Ingredients

• 3 CUPS
• 8 large eggs
• 1 garlic clove
• 1/2 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1 teaspoon grated lemon zest (see Tips)
• 1 teaspoon Dijon mustard
• 1/2 fennel bulb, finely chopped (1 cup), plus 1 Tbsp finely chopped fronds

Details

Servings 3
Adapted from gourmet.com

Preparation

Step 1

Cover eggs with cold water in a medium saucepan. Cook eggs, uncovered, at a gentle boil 10 minutes. Pour off hot water. Shake pan gently so eggs bump one another (to crack shells). Run cold water into pan to stop cooking. Let eggs stand in cold water 15 minutes, adding more water to keep cold.

Mince and mash garlic to a paste with a pinch of salt. Whisk together with mayonnaise, lemon juice, zest, mustard, 1/2 tsp salt, and 1/4 tsp pepper.

Chop eggs and stir into dressing with fennel and fronds.

COOKS NOTE:
Egg salad can be made 1 day ahead and chilled. Bring to cool room temperature before serving.