What do you do with all those dyed Ostara eggs? Make egg salad of course. This version is a little different and perfect for brunch.
- 6 eggs
- 1 cup mayonnaise
- 1 T. Dijon mustard
- 2 tsp. lemon juice
- 2 tsp. white wine or rice vinegar
- ¼ tsp. fresh ground black pepper
- ⅛ tsp. salt
Hard boil 6 eggs. When they are cool enough to handle, peel them and cut them lengthways. Add the remaining ingredients to a bowl and stir with a fork or small whisk until smooth.
Arrange 12 egg halves on a plate, yolk-side down. I like to place them with the big ends to the center so it makes a petal design. Spoon the sauce over the eggs. Serve with crusty bread. Serves 4.
To really make the dish look festive, top with chives, microgreens, or edible flowers.
— Gwion Raven