Caraway Egg Salad (RSC)
Recipe: #29368
April 16, 2018
Categories: Eggs, 5 Ingredients Or Less, One-Pot Meal, Baby Shower, Brunch Gluten-Free, Low Carbohydrate, Vegetarian, Sour Cream, Kosher Dairy, more
"I created this recipe for RSC, a game at the Food, Friends & Fun forum. The game didn't allow the use of mayo, so the recipe uses sour cream. It was nice to discover that egg salad made with sour cream rather than mayo still tastes good, though I might try this next time with mayo. Bottom line...if you grew up eating egg salad on Jewish rye bread like I did, you'll love the caraway seed flavor without needing to use bread. I hope you'll like it as much as I do."
Ingredients
Nutritional
- Serving Size: 1 (154.1 g)
- Calories 240
- Total Fat - 16.5 g
- Saturated Fat - 6.8 g
- Cholesterol - 429.9 mg
- Sodium - 476.9 mg
- Total Carbohydrate - 5.1 g
- Dietary Fiber - 1.3 g
- Sugars - 0.5 g
- Protein - 17.4 g
- Calcium - 139.5 mg
- Iron - 2.5 mg
- Vitamin C - 1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Hard boil the eggs using your favorite method. My method is to place the eggs in a pot of cold water so the water completely covers the eggs by 1/2 inch. Bring to a boil, reduce heat to a light boil, cooking uncovered for 8 minutes. Drain water and refill pot with eggs with cold water. Allow eggs to cool slightly before peeling. Crack egg on side of counter, peel by hand, then run under cold water to remove small particles of shell.
Step 2
Slice room temp or cold hard boiled eggs both directions using an egg slicer, or mash lightly with a fork.
Step 3
Add sour cream (adjust amount if you want it more or less wet), caraway seeds and salt. Mix with fork until incorporated.
Step 4
Place in sealed carton and refrigerate until cold, but preferably overnight (allowing flavors to meld).
Step 5
Serve on bread as a sandwich, or place a scoop on a salad or plate.
Step 6
NOTE: Prep time does not including refrigeration time to meld flavors.
Tips
- Egg slicer (optional)