This Leek and Egg Salad recipe I am sharing with you comes from my mom. With a few small additions like mustard seeds and agave nectar I made this egg salad my own. I really enjoy the sharpness of the leeks with the combination of the creamy eggs.  The best part has to be the dressing. Make sure to add the dressing to slightly warm eggs, because you want the dressing to cling to the eggs and it helps marry the flavors together.

I feel like the salad dressing is where you can get creative. You can make it tangy, spicy, sweet or take on any combination of flavors. There is no such thing as a boring side salad when you make your own dressing to accompany it. I like to experiment with a variety of vinegars. My favorite would be balsamic vinegar, because it’s thick and slightly sweet. Another great idea is to try different spices. Mustard seeds really liven up this salad and gave it an interesting look.

Leek and Egg Salad:

Whisk 3  rounded tbsp. mayonnaise, 1 tbsp. Dijon mustard, 1/2 tsp. agave nectar, 1 tsp. mustard seeds, small pinch of cayenne pepper, 1/4 tsp. salt, 1/4 tsp. freshly ground black pepper, together and set aside.

In a small saucepan cover 4 large eggs with cold water. Bring the eggs to a simmer and cook for 8-10 minutes. While the eggs cook, in a medium bowl combine 1 thinly sliced leek (white and light green parts only),and 1 medium golden delicious apple (chopped into thin matchsticks) with a little bit of salt so the leeks will release their juices. Drain and wash 1 can whole kernel corn and add to the leek and apple mixture. Once the eggs are cooked cover them with cold water until they are easy to handle but still warm. Peel and wash the eggs. Chop them into a medium dice and add to the salad. Pour the dressing over the eggs and mix well. Add salt and black pepper if necessary and refrigerate until cooled and ready to serve.

Servings: 4