Author Adapted by Pam - For the Love of Cooking / Original by Smitten Kitchen
Equipment
Small Saucepan
Ingredients
2stalksof celery, finely diced
¼cupwhite wine vinegar
¼cupof water
1½tspsugar
1tspKosher sea salt
4hard-boiled eggs**Click the link up above for the recipe
2tbspmayonnaise
1tbspfresh dill, chopped
2tspshallot, finely minced
1tspDijon mustard, to taste
Sea salt and freshly cracked black pepper, to taste
Instructions
Make the pickled celery by combining the celery, vinegar, water, salt, and sugar together in a small glass jar then stir to combine & seal with a lid; refrigerate for at least 30 minutes but ideally 1 hour. Side Note: Any remaining celery can be stored in the airtight jar in the refrigerator for up to 1 week.
Prepare the hard-boiled eggs. Click the link for instructions. Chill the eggs before making the egg salad.
Make the egg salad by combining the chopped eggs, mayonnaise, 1 heaping tablespoon of pickled celery (or more to taste), fresh dill, shallot, Dijon, sea salt, and freshly cracked pepper, to taste; gently mix.
Serve on soft bread with lettuce, OR with crackers, OR on its own. Enjoy.