Active Time

　　15 min

　　Total Time

　　45 min

　　Sprightly bits of lemon zest and garlic punctuate this creamy mayonnaise-based egg salad. In place of the usual celery and onion, fennel lends an aromatic crunch.

　　

Ingredients

Makes about 3 cups

　　8 large eggs

　　1 garlic clove

　　1/2 cup mayonnaise

　　1 tablespoon fresh lemon juice

　　1 teaspoon grated lemon zest

　　1 teaspoon Dijon mustard

　　1/2 fennel bulb, finely chopped (1 cup), plus 1 tablespoon finely chopped fronds

　　

Step 1

Cover eggs with cold water in a medium saucepan. Cook eggs, uncovered, at a gentle boil 10 minutes. Pour off hot water. Shake pan gently so eggs bump one another (to crack shells). Run cold water into pan to stop cooking. Let eggs stand in cold water 15 minutes, adding more water to keep cold.

　　

Step 2

Mince and mash garlic to a paste with a pinch of salt. Whisk together with mayonnaise, lemon juice, zest, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

　　

Step 3

Chop eggs and stir into dressing with fennel and fronds.

　　Cooks’ notes:

　　Egg salad can be made 1 day ahead and chilled. Bring to cool room temperature before serving.