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Egg Salad with Jerusalem Artichokes

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Ingredients

7 Eggs
200 g Jerusalem Artichokes
100 g Cherry Tomatoes
10 g Chives
1 tsp Black Pepper Choose whole peppercorns for more distinct taste
Mayonnaise dressing
300 ml Sunflower oil
70 ml Cider Vinegar
2/3 tbsp Kosher Salt
2/3 tbsp Sugar
2/3 tbsp Mustard
4 Eggs 2 whole medium eggs and 2 yolks

Nutritional information

115 g
Serving Size

Amount Per Serving

150
Calories

Calories from Fat 83

9.2 g
Total Fat

Saturated Fat 2.2 g

194 mg
Cholesterol
161 mg
Sodium
261 mg
Potassium
10.1 g
Total Carbohydrates

Sugars 4.9 g

0.53 g
Dietary Fiber
7.5 g
Protein

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Egg Salad with Jerusalem Artichokes

Cuisine:
The unexpected combination of used ingredients in this egg salad will surprise you. Try it!
  • 20 min
  • Serves 6
  • Easy

Ingredients

  • Mayonnaise dressing

Directions

The easiest way to bring something new into too usual recipes like egg salad is selecting rare components. Jerusalem artichokes are ideal in this case. These tubers will enhance the mayo base with some nuttiness, so you should try them in your kitchen too.

Steps

1
Done

The first part is making the mayonnaise. This recipe is so easy, so with a blender it will take less than a minute. Pour the measured amount of sunflower oil into the blender.

2
Done

Pour sugar and salt into the oil.

3
Done

Add the vinegar. I prefer the cider one, because of the taste nuances it provides to the final product. You may also try to substitute it with lemon juice or other varieties of vinegar.

4
Done

Mix almost a spoonful of mustard into the blender. You can play with taste here too by choosing milder or hotter varieties.

5
Done

Beat all the eggs before pouring them into the blender. Don't forget to separate two yolks. Otherwise your mayonnaise will be too thin, and it's almost impossible to fix such an issue.

6
Done

Turn your blender on. The whole mixing will take approximately thirty seconds. The mixture should become smooth.

7
Done

Carefully wash your eggs and cook them as usual, until they become hard boiled. Transfer them into the cold water and then shell.

8
Done

Grind the black pepper, preferably with a mortar. This way the texture will be more prominent.

9
Done

Carefully peel your sunroots, try to get as more left flash as possible. Sometimes these vegetables aren't peeled, but that's usually applicable for roasting or frying.

10
Done

Cut Jerusalem artichokes into small cubes.

11
Done

Dice your boiled eggs. Reserve four yolks for serving.

12
Done

Chop up your tomatoes. Reserve a couple of whole cherry tomatoes for decoration.

13
Done

Then you should chop your tender chives. Reserve a small bunch of chives for decoration.

14
Done

Sprinkle the pepper into the egg salad.

15
Done

Add five tablespoons of mayonnaise into your salad.

16
Done

Carefully mix the egg salad with Jerusalem artichokes.

17
Done

Crumble the yolks, then sprinkle them over the salad.

18
Done

Place previously reserved cherry tomatoes on the salad. Make knots out of chives and use them for decoration.

19
Done

Serve your egg salad with Jerusalem artichokes immediately. This kind of salads shouldn't be stored due to the use of raw eggs in the mayonnaise. However, it's doubtful that something will be left. Enjoy!

Iv Olendr

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