Egg Salad with Lemon and Fennel

Ingredients

• Egg

  Whole, fresh eggs

  8 extra large or 448g

• Lemon zest

  1 tsp or 2g

• Lemon juice

  Raw

  1 tbsp or 15g

• Garlic

  Raw

  1 cloves, minced or 3g

• Fennel

  Bulb, raw

  ½ bulb or 117g

• Mayonnaise

  Regular, with salt

  ½ cup or 110g

• Dijon mustard

  Grey poupon

  1 tsp or 5g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

Directions

1. Finely chop fennel bulb and fronds, reserving chopped fronds separately.
2. Cover eggs with cold water in a medium saucepan. Cook eggs, uncovered, at a gentle boil for 10 minutes. Pour off hot water.
3. Gently shake the pan so the eggs bump into each other to crack the shells. Run cold water into the pan to stop the cooking process. Let eggs stand in cold water for 15 minutes, adding more water to keep cold.
4. Mince garlic and mash to a paste with a pinch of salt. Whisk together with mayonnaise, lemon juice, zest, mustard, salt, and pepper.
5. Chop eggs and stir into dressing with fennel bulb and fronds.

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