Egg salad with ramps

I know egg salad isn’t for everyone, but I think a lot of people could be converted to loving it through this recipe. I slice the eggs into large chunks and use a little bit of celery to add crunch. I think it’s important to keep some textural variety and not make a big bowl of mush. Ramps add a nice mellow garlicky flavor but if you don’t have them you could use scallions for a little zest.

What you need:

3 whole ramps, including green leaves

2 tbsp olive oil

2 stalks of celery including the leaves, finely chopped

8 medium boiled eggs (not totally hard boiled, directions below)

1/2-3/4 cup of mayonnaise

2 tsp yellow mustard

salt and pepper

pinch of fresh parsley

First boil the eggs. I think it’s important not to overcook the eggs so they have good flavor and texture. I like to place them in the pot and cover with water. Turn the stove to high heat and bring to a boil. Immediately reduce to a simmer for 5 minutes. Turn off the heat and allow to sit in the hot water for 5-7 more minutes. Dump out the water and fill with ice. Once the eggs have cooled you can peel them and set aside.

Finely chop the ramps and add to a pan with 2 tbsp olive oil. Bring the oil to a sizzle and cook for one minute. Turn off the heat and set aside.

Add 1/2 cup of mayonnaise to a large bowl. Mix in mustard, ramps and olive oil, a pinch of chopped fresh parsley (5-6 pieces), and a sprinkle of salt and pepper. Stir to combine. Cut the eggs in half and add them to the bowl. Using a fork, gently cut the eggs into slightly smaller pieces, it’s ok for it not to be uniform. I prefer to cut the eggs in the bowl versus chopping on a cutting board and transferring, that makes a big mess and the yolk always sticks to the board. Adding the celery and stir everything to combine. If it seems dry, add a little more mayonnaise. Taste and add more salt and pepper if necessary.

Best served on toasted bread, bacon is an excellent accompaniment. Enjoy!