Wednesday, June 24, 2015

RECIPE: Dandelion Egg Salad

Difficulty Level: Easy
- bunch of dandelion greens (the entire bunch from the distribution)
- 8-12 hard-boiled eggs (depends on whether you like more green in your egg salad or not)
- mayonnaise (2-3 tablespoons depending on individual preference)
- 2-3 garlic cloves (depends on individual preference)

Wash dandelion greens thoroughly and chop finely. Chop up hard boiled eggs. Combine in a bowl with squeezed garlic cloves and mayonnaise. Add salt and ground pepper to taste.  It goes really well as a spread on toasted pumpernickel or rye bread.  If it's breakfast time, spread it on a toasted croissant.  Enjoy!


Laura Grund said...


Bernie said...

I highly recommend this one especially since I'm not a huge dandelion fan. My husband LOVED it and I was really surprised that the greens were not bitter at all. We used as a spread on Rye bread.

Some adjustments I did: used a bit more mayo than recommended and i blanched the greens in the boiling water that the eggs cooked in. I put a handful in a small, metal,l hand held colander and blanched for 245 seconds in a few batches.