{"id":5526,"date":"2022-04-07T04:12:29","date_gmt":"2022-04-07T04:12:29","guid":{"rendered":"http:\/\/www.aussiepizzas.com\/PIZZADELIVERY\/shredded-egg-salad\/"},"modified":"2022-04-07T04:12:29","modified_gmt":"2022-04-07T04:12:29","slug":"shredded-egg-salad","status":"publish","type":"post","link":"http:\/\/www.aussiepizzas.com\/PIZZADELIVERY\/shredded-egg-salad\/","title":{"rendered":"Shredded Egg Salad"},"content":{"rendered":"

I thought I\u2019d update my shredded egg salad recipe today, it has been a while! The first time I made a grated egg preparation like this was in 2014 after discovering some exceptional eggs at the Farmers\u2019 Market in San Francisco. I\u2019ve been making variations over the years, and made a version of the grated egg avocado toast (the one that recently took TikTok by storm) for lunch yesterday. You grate eggs over the top of avocado toast. I added some extra flare – curry powder and the like. Such a great, easy lunch.
\"Close-up<\/p>\n

Why Shred or Grate Eggs?<\/h2>\n

My shredded egg journey started when I bought some really good eggs. I mean, there are special eggs, and there are\u00a0special<\/em>\u00a0eggs. The kind of eggs some people might feel compelled to roll their eyes at. But I had to buy them. Bring them home with me so I could try them. And I wanted to do something straight-forward yet special with them. So as I drove back from the Saturday market – through North Beach, up the Fillmore hills, and down into Hayes Valley, I settled on egg salad.<\/p>\n

Not earth-shattering, I know. That was sort of the point. But the twist? I was going to shred the hard-boiled eggs on a box grater into a fluffy pile. I’d toss it gingerly with my fingertips working in a bit of salt and pepper, add a few herbs and whatnot, and not much beyond that. Well, maybe the tiniest dollop of creme fraiche or thread of olive oil, enough to add a hint of cohesiveness, but not enough to weigh the salad down. I was after an egg salad that was fluffy, light, bright, and vibrant. Nothing wet, damp, or heavy about it. That is why you shred them, to keep things light.
\"Grated<\/p>\n

More About The Eggs<\/h2>\n

If you\u2019re curious about the inspiration eggs – here\u2019s what happened. I was at the market when a lovely, petite lady rolled up next to me with her cart. You could tell she knew exactly what she was after, so I stepped back and watched the scene unfold. She pointed straight at a mega-cooler behind the table, and asked if “any” were available. At that point I wasn’t entirely sure what she was asking for, but the way she inquired insinuated she didn’t always succeed. Now I know.
\"Eggs
That’s where the eggs live — when they’re available. They are eggs from sprout-fed chickens<\/em>. Think about that – sprout fed chickens. And they’re perhaps the best eggs I’ve had (with the exception of the eggs I’d buy from the grandmotherly figure who would sell in the corner of the old Testaccio market in Rome). So, I wanted to do something special with them, but nothing too complicated. Nothing that was going to get in the way of the eggs themselves. And this is what I came up with. There might be times when a more standard approach to egg salad might be called for – smashing and chopping the eggs + a more enveloping dressing. But for now, I’m on the shredding bandwagon.<\/p>\n

\"Shredded<\/p>\n

Shredded Egg Salad Variations<\/h2>\n