Recipe Type: Back to School, Boil, Dinner, Egg, Fennel, Gourmet, Hanukkah, Kidney Friendly, Lemon, Quick & Easy, Side, Sugar Conscious, Vegetarian
Ingredients: 1 garlic clove, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon grated lemon zest, 1/2 cup mayonnaise, 1/2 fennel bulb, finely chopped (1 cup), plus 1 tablespoon finely chopped fronds, 8 large eggs
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