Cloud Egg Salad | Flirt Recipes

Ingredients

• For the Cloud Eggs:
• 8 large eggs, separated (yolks and whites in separate bowls)
• ¼ teaspoon cream of tartar
• ½ teaspoon fine sea salt, divided
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons finely grated Parmesan cheese
• 1 tablespoon fresh chives, finely minced
• For the Salad Base:
• 2 tablespoons mayonnaise (preferably Japanese Kewpie mayo)
• 1 tablespoon Greek yogurt
• 1 teaspoon Dijon mustard
• 1 teaspoon white wine vinegar
• ½ teaspoon honey
• 1 small shallot, very finely minced (about 2 tablespoons)
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh tarragon, chopped
• 1 tablespoon fresh chives, thinly sliced
• 2 tablespoons capers, drained and roughly chopped
• For Serving:
• 4 slices artisanal bread, toasted (use gluten-free if needed)
• 1 small watermelon radish, very thinly sliced
• 1 cup baby arugula
• Microgreens for garnish
• Edible flowers (optional)
• Flaky sea salt for finishing