Egg Salad, Jenni Fleetwood Style

Yield: Serves 4-6

Prep time: 3-4 minutes

Total: 15-16 minutes (including hard boiling the eggs)

Ingredients

8-10 eggs

6-8 scallions and/or 1 yellow onion, very finely chopped, plus extra to garnish

4-6 tablespoons (60-90 ml) mayonnaise, or aioli if you have it

1 tablespoon (15 ml) fresh parsley, chopped

salt and ground black pepper

mild French mustard, to taste (optional)

Instructions

1. Hard boil the eggs: put them in a large pan and cover them with cold water.  Heat the water.  When the water boils, reduce the heat and simmer the eggs for 10 minutes.  Stir the eggs twice so they cook evenly.

2. Drain the eggs, run them under cold water (to prevent the yolk from turning greenish), remove the shells, dry the eggs, and chop roughly into large squares.

3. Put the chopped eggs in a large bowl.  Add the onions, salt, and pepper and ix well.  Add enough mayonnaise to bind the mixture together.

4. Stir in the mustard (if using) and chopped parsley.

5. If you have time, chill the mixture before serving, as is or on toast.

Four-Ingredient Greek Avgolemono (Egg-Lemon Soup)

My mother has a huge collection of cookbooks, and these days I look through them almost every time I see her.  Cooking with Just Four Ingredients caught my eye immediately, and yielded this Greek egg-lemon soup.  I’m excited to try it–especially as it takes only about 10 minutes to make.

This picture doesn’t actually correspond to this particular recipe (it’s from here), but it’s a pretty representative picture of an Avgolemono soup without pieces of chicken in it.

Yield: Serves 4-6

Total time: About 10 minutes

Ingredients

  • 7 1/2 cups chicken stock (when recipes say chicken stock, I use good-quality canned chicken broth).
  • 1/2 cup orzo pasta or other small shapes
  • 3 eggs
  • juice of 1 large lemon

Instructions

  1. Pour chicken broth in large pan & bring to boil
  2. Add orzo or other small pasta & cook for 5 mins, or according to packet instructions
  3. In a separate bowl, beat eggs until frothy, then add lemon juice and cold water to them.
  4. Slowly stir a ladleful of hot chicken broth into the egg mixture, then add one or two more.
  5. Remove pan from heat, pour in egg mixture and stir well. Season to taste with salt & black pepper & serve immediately. (No, I’m not sure what’s up with the confusing back-and-forth between the pan on the stove and the bowl with the eggs.  I’m guessing these steps help the ingredients mix better, avoid curdling, or both).
  6. Do NOT let the soup boil once egg, lemon juice and stock mix has been added, or it will curdle.