BrokeAss Gourmet

BrokeAss Gourmet

Oniony Egg Salad in Endive Cups

  • Prep Time 0:15
  • Cook Time 0:10
  • Estimated Cost $3.75
  • 23 Comments

I screw around with food a lot.

I add pumpkin to mac and cheese, honey to meatballs and broccoli to traditional Italian meat dishes, and I don’t feel guilty about it for a second. Flavors, in my book, are meant to be played with.

But there is one food I don’t like generally like messed with; a food so integral to my childhood and hence, adult comfort food regime, that I like to keep it exactly the way it has always been. That food is egg salad, and I like mine the way my mother made it, with eggs, mayonnaise, salt pepper and dried dill. Anything else seems superfluous and therefore less-comforting.

But today I am feeling adventurous…and also way too carbed-out from last week’s indulgences to eat anything starchy. So, I’m going just a little bit defiant on traditional egg salad. Not only am I messing around with the flavors, adding chives and fresh lemon juice and omitting the dill, I’m eating it in peppery endive cups…to great results.

I never rebelled much as a teenager, but check me and my renegade egg salad out now.

Ingredients

  • 6 eggs $1.50
  • 3 tbsp mayonnaise Pantry
  • 2 tbsp finely chopped red onion (about 1/6 medium onion) $0.50 for a whole onion
  • 1/2 bunch chives, chopped finely (reserve some for garnish) $1 for a bunch
  • 1 small wedge of lemon $0.50 for a whole lemon
  • salt and freshly-ground pepper to taste Pantry
  • 1 whole head of endive $0.25

Recipe Serves 2-3

Directions

  1. Place the eggs in a pot and cover with cold water.
  2. Turn heat to high, cover pot and bring water to a boil.
  3. Turn off the heat, cover, and let sit, undisturbed. for 8 minutes.
  4. Bring the whole pot to the sink and gently pour out the hot water.
  5. Turn the tap to cold water and let run over the hot eggs for 1 minute.
  6. Turn off the tap and let eggs sit in the cold water for 2 minutes, until cool to the touch.
  7. Crack and peel each egg, and then place in a mixing bowl.
  8. Add the mayonnaise and then mash gently with a fork (I like to leave the the egg mixture somewhat chunky).
  9. Stir in the onion and chives and squeeze the lemon over the mixture.
  10. Stir gently and add salt and pepper to taste.
  11. Place in the refrigerator while you prepare the endive.
  12. To prepare the endive, cut off the end so the leaves come apart easily. Divide them.
  13. To assemble, use a small spoon to scoop about 1 or 1 1/2 tbsp of egg salad into the cup of each endive leaf.
  14. Arrange the salad-filled endive leaves (I like to do this in the shape of a star, as pictured) If you have extra egg salad left over, serve it with the filled leaves.
  15. Garnish the whole thing with the extra chives and serve.

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