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Easy Egg Salad with Roasted Fennel || An easy, fast, no mayo egg salad recipe with roasted fennel and carrots to get a few extra vegetables in this classic picnic dish. | SeasonedVegetable.com
Easy Egg Salad Recipe with Roasted Fennel
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

An easy, fast, no mayo egg salad recipe with roasted fennel and carrots to get a few extra vegetables in this classic picnic dish.

Servings: 6
Ingredients
  • 8 eggs
  • 2 small fennel bulbs, fronds removed
  • 1 tablespoon olive oil
  • 1 medium sized carrot
  • 3 tablespoons poppy seed dressing
  • 1 teaspoon smoked paprika
  • 1/8 teaspoon salt
Instructions
  1. Heat oven to 350°F.
  2. To hard boil eggs, bring a pot of water to a rolling boil. Gently lower eggs into boiling water, reduce to simmer. Let simmer 10 minutes.
  3. Remove eggs from heat and transfer eggs to a bowl of ice water to shock. Let sit 1 to 2 minutes. Then peel shells and transfer hard boiled eggs to a large bowl. Roughly mash eggs with a fork.
  4. While water is boiling and eggs are cooking, prepare fennel.
  5. Trim off the ends of fennel bulbs. Slice bulbs 1/4-inch thin and toss with olive oil. Spread fennel evenly on a baking sheet and roast in the oven for 20 minutes. When fennel is tender, remove from oven and let cool to touch. Then mince fennel.

  6. While fennel and eggs are cooking, mince carrot.
  7. Transfer minced roasted fennel and minced carrot to the bowl with the hard boiled eggs. Add poppy seed dressing, smoked paprika, and salt. Mix well before serving.