Ingredients with Measurements:
- 1 cup kasha (buckwheat groats)
- 2 cups water
- 4 hard-boiled eggs, chopped
- 1/2 cup chopped red onion
- 1/2 cup chopped celery
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- Salt and pepper to taste
Special equipment needed:
- Large pot with lid
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Rinse kasha in a fine-mesh strainer and transfer to a large pot with 2 cups of water. Bring to a boil, then reduce heat to low and cover with a lid. Cook for 10-12 minutes or until water is absorbed and kasha is tender.
2. Remove kasha from heat and fluff with a fork. Let cool to room temperature.
3. In a mixing bowl, whisk together mayonnaise, Dijon mustard, white wine vinegar, salt, and pepper.
4. Add chopped eggs, red onion, celery, parsley, and dill to the mixing bowl and stir to combine.
5. Add cooled kasha to the mixing bowl and stir until everything is evenly coated with the dressing.
6. Chill in the refrigerator for at least 30 minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 10-12 minutes
- Chill time: 30 minutes
Temperature:
- Room temperature for kasha and egg salad
- Refrigerate leftovers promptly and keep at 40°F or below
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 20g
- Carbohydrates: 24g
- Protein: 12g
- Fiber: 4g
Substitutions for ingredients:
- Buckwheat groats can be substituted with quinoa or brown rice
- Red onion can be substituted with shallots or green onions
- Celery can be substituted with fennel or cucumber
- Mayonnaise can be substituted with Greek yogurt or sour cream
- Dijon mustard can be substituted with whole grain mustard or yellow mustard
- White wine vinegar can be substituted with apple cider vinegar or lemon juice
Variations:
- Add diced avocado for a creamy texture
- Add chopped pickles for a tangy flavor
- Add crumbled feta cheese for a salty kick
- Add sliced cherry tomatoes for a pop of color
Tips and tricks:
- Rinse kasha thoroughly before cooking to remove any bitterness
- Fluff kasha with a fork after cooking to prevent clumping
- Chill the salad for at least 30 minutes before serving to allow the flavors to meld together
- Adjust the amount of dressing to your liking
Storage instructions:
- Store leftover kasha and egg salad in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Kasha and egg salad is best served cold and does not need to be reheated
Presentation ideas:
- Serve kasha and egg salad on a bed of lettuce or spinach
- Garnish with additional fresh herbs or sliced hard-boiled eggs
Garnishes:
- Fresh herbs
- Sliced hard-boiled eggs
- Crumbled feta cheese
Pairings:
- Serve with a side of crusty bread or crackers
- Pair with a light white wine or sparkling water with lemon
Suggested side dishes:
- Roasted vegetables
- Grilled chicken or fish
- Fresh fruit salad
Troubleshooting advice:
- If the kasha is too dry, add a splash of water or more dressing to moisten it
- If the salad is too salty, add more chopped vegetables to balance it out
Food safety advice:
- Refrigerate leftovers promptly and keep at 40°F or below
- Wash hands and surfaces thoroughly before and after handling raw eggs
Food history:
- Kasha is a traditional Eastern European dish made from buckwheat groats
- Buckwheat is not a type of wheat, but a seed that is related to rhubarb and sorrel
Flavor profiles:
- Nutty and earthy from the kasha
- Creamy and tangy from the dressing
- Fresh and herbaceous from the parsley and dill
Serving suggestions:
- Serve as a light lunch or dinner
- Pack for a picnic or potluck
- Make ahead for meal prep
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