Name: Egg Salad with Creamy Dill Dressing
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 1/2 cup (125 ml) mayonnaise; 1 lemon, zest finely grated; 2 tbsp (30 ml) water; 2 tbsp dill, finely chopped, plus more for serving; 1 tbsp (15 ml) lemon juice; 1/2 tsp onion powder; 1 large sweet potato, cut into 8 wedges; 2 ears corn, husks removed; 6 eggs; 1 iceberg lettuce, cut into 8 wedges; 1 tomato, cut into 8 wedges; 1 avocado, ripe but firm, sliced; 2 green onions, thinly sliced

Preparation

Dressing
- In a bowl, whisk together all of the ingredients. Season with salt and pepper. Refrigerate until ready to serve.
Salad
- Preheat the grill, setting the burners to high. Oil the grate.
- In a large pot of salted boiling water, cook the potato wedges for 5 minutes. Add the corn and delicately lower the eggs into the water using a slotted spoon. Cook for another 7 minutes.
- Using kitchen tongs, remove the potato wedges and corn from the water. Place on a baking sheet. Drain the eggs and fill the pot with cold water. Return the eggs to the pot and let cool while you grill the vegetables. Oil the sweet potato and corn. Season with salt and pepper.
- Grill the potato wedges and corn on the barbecue, turning them over a few times, until tender and golden.
- On a work surface, using a knife, remove the corn kernels from the cobs.
- Peel the eggs under cold running water and pat dry. On a work surface, cut the eggs in half. Compost the shells.
- In a large serving dish, arrange the sweet potatoes, lettuce and tomato. Add the avocado, corn kernels and eggs. Season with salt and pepper. Top with some of the dressing, the green onions and more dill. Serve immediately. Serve with the remaining dressing.

Egg Salad with Creamy Dill Dressing

Categories

Ingredients

Dressing

Salad

Preparation

Dressing

Salad

Personal Note

To help you with this recipe

RICARDO Silicone Whisk