Ingredients
- 7 Eggs
- 200 g Jerusalem Artichokes
- 100 g Cherry Tomatoes
- 10 g Chives
- 1 tsp Black PepperChoose 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 Eggs2 whole medium eggs and 2 yolks
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! |
