Dinner Tonight: Egg Salad With Fennel Recipe

1. 1

   Place eggs in a medium pan and cover with cold water. Bring to a gentle boil and simmer, uncovered, for 10 minutes. Drain water and run eggs under cold water until no longer hot. Peel and chop the eggs.

2. 2

   Mince garlic clove and smash with a pinch of salt into a paste. Whisk into the mayonnaise along with the lemon juice, zest, mustard, and fresh black pepper. Season to taste.

3. 3

   Stir chopped fennel into the dressing, then gently stir in the eggs. Serve on toast with the fennel fronds sprinkled over the top.

* Per serving · 4 servings · Values may vary.

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