MISO EGG SALAD

Ingredients

• 10
  
  hard-boiled eggs, peeled and chopped
  
• a few
  
  sheets of toasted seaweed (nori or kim), chopped
  
• 3
  
  celery stalks, chopped
  
• 1
  
  shallot, minced
  
• 1/3
  
  cup tahini
  
• 2
  
  tablespoons white miso
  
• 2
  
  lemons, juice only
  
• 2
  
  garlic cloves, crushed and smashed to a paste
  
• 
  
  splashes grade B maple syrup
  
• 
  
  splashes tamari
  
• 
  
  water, for thinning as needed
  

Directions

1. Combine the eggs, seaweed, celery, and shallot in a bowl.
2. Make the dressing by whisking the tahini, miso, lemon juice, garlic paste in a small bowl, adding maple syrup or honey and tamari to taste.
3. Thin the dressing by adding cold water in splashes, stirring constantly, until you have the consistency of a creamy salad dressing. Adjust to taste. You’re looking for a pretty intense hit of flavor when the dressing is tasted alone, with a burst of miso saltiness and strong lemon-y zing. It’ll balance out once you get it into the salad.
4. Fold the dressing into the egg salad and mix vigorously, smashing with the back of a fork or spoon until the yolks are no longer crumbly but have mixed into the sauce to form a thick paste.
5. Eat alone or serve on toast.