Name: Egg Salad with Lemon and Fennel
Cook time: 15 min
Total time: 45 min
Yield: Makes about 3 cups
Ingredients: 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

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.

Cooks notes:

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

Recipe notes

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