This egg salad combines the wonderful world of nutrient-dense fresh eggs with a probiotic and enzyme-rich creamy dressing using cultured cream.
15 minutes
45 minutes
4
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
Grey Celtic Sea Salt
Grey Celtic Sea Salt
$4.25
Celtic sea salt is a mineral-rich salt that takes fermentation to the next level. It is our favorite for fermenting vegetables and an alternative to ordinary table salt in the cultured kitchen.
Creme Fraiche Starter Culture
Creme Fraiche Starter Culture
$12.99
Making truly rich and mild creme fraiche at home is as easy as heating up cream or half-and-half. This direct-set culture is one of our easiest and cultures on your countertop.
INGREDIENTS:
- 12 hard-boiled eggs, cooled
- 1 tsp mustard
- 1 1/2 Tbsp. sour cream or crème fraîche
- 2 tsp. olive oil
- 2 tsp. apple cider vinegar
- 1/4 cup diced onion
- Sea salt and pepper
INSTRUCTIONS:
- Peel and dice hard-boiled eggs and place in a medium mixing bowl.
- Whisk together the mustard, cultured cream, olive oil, and vinegar in a small bowl, separate from the eggs.
- Add diced onion and whisked dressing to the diced egg and gently fold in. Season with salt and pepper to taste.
Serve as a sandwich filling on sourdough bread or as a dip for crackers.
For an egg-free alternative, try our Tofu Paté recipe.
