This egg salad is light and fresh filled with herbs, lemon and a homemade tangy kefir crème fraîche. Making the Creme Fraîche takes some planning ahead but is incredibly easy. It gives this egg salad a rich creaminess with the added benefits of cultured cream. If you cant be bothered to make your own simply use store bought!
Egg Salad with Kefir Crème Fraîche
Description
This egg salad is light and fresh filled with herbs, lemon and a homemade tangy kefir crème fraîche. Making the Creme Fraîche takes some planning ahead but is incredibly easy. It gives this egg salad a rich creaminess with the added benefits of cultured cream. If you cant be bothered to make your own simply use store bought!
Ingredients
Adapted from Poppys Brooklyn
6 hard boiled eggs
1 teaspoon lemon zest
1 teaspoon lemon juice
1.5 teaspoons dijon or grainy mustard (I like primal kitchen)
1.5 teaspoons fresh chopped dill
flaky salt and freshly ground pepper
2–3 tablespoons kefir creme fraiche
Instructions
- Make your kefir Creme Fraiche: In a jar combine 2 cups heavy cream and 2 tablespoons kefir. Give it a stir and cover. Set aside on your counter for 24-48 hours. Transfer to the fridge- it will keep for a week.
- Make the egg salad: Chopped the hard-boiled egg and set aside. In a bowl combine the creme fraiche, mustard, dill, lemon zest and juice, and salt and pepper. Add the eggs and gently toss to combine. Let sit for 20 minutes before serving or refrigerate.
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