Ingredients with Measurements:
- 1 pound chicken skin
- 4 hard-boiled eggs, chopped
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large skillet
- Paper towels
- Mixing bowl
Step-by-step instructions:
1. Preheat the skillet over medium heat. Add the chicken skin and cook until crispy, about 10-12 minutes. Remove the gribenes (crispy chicken skin) from the skillet and place on paper towels to drain.
2. In a mixing bowl, combine the chopped hard-boiled eggs, mayonnaise, Dijon mustard, lemon juice, salt, and black pepper. Mix well.
3. Add the chopped gribenes and parsley to the egg mixture. Mix until well combined.
4. Chill the egg salad in the refrigerator for at least 30 minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 10-12 minutes
Temperature:
- Skillet over medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 28g
- Carbohydrates: 2g
- Protein: 15g
Substitutions for ingredients:
- Instead of chicken skin, you can use bacon or pork rinds.
- You can use sour cream or Greek yogurt instead of mayonnaise.
- You can use any type of mustard you prefer.
Variations:
- Add diced celery, onion, or pickles for extra crunch and flavor.
- Use different herbs such as dill or chives instead of parsley.
- Add a dash of hot sauce or paprika for a spicy kick.
Tips and tricks:
- Make sure to cook the chicken skin until it is crispy to get the best texture.
- Use a food processor to chop the gribenes for a finer texture.
- Serve the egg salad on a bed of lettuce or in a sandwich.
Storage instructions:
- Store the egg salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Serve the egg salad cold.
Presentation ideas:
- Serve the egg salad in a bowl or on a platter with crackers or bread.
Garnishes:
- Garnish with additional chopped parsley or paprika.
Pairings:
- Serve with a side of pickles or olives.
Suggested side dishes:
- Potato salad or coleslaw.
Troubleshooting advice:
- If the egg salad is too dry, add more mayonnaise or sour cream.
- If the egg salad is too salty, add more lemon juice or vinegar.
Food safety advice:
- Make sure to cook the chicken skin to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Gribenes is a traditional Jewish dish made from chicken skin.
Flavor profiles:
- Salty, savory, and slightly tangy.
Serving suggestions:
- Serve as a side dish or as a main course.
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Region: Jewish/Eastern European