Description
This delightful egg salad recipe, courtesy of Chef Deborah Madison, makes a healthy, high-protein meal or an easy appetizer. Chef Madison recommends using herbs from the garden (all or some, depending on what’s available) and a small, finely diced shallot soaked briefly in vinegar to add zing into the eggs. You can pile this on a large piece of toasted bread for a meal – just add a salad- or do the same but cut the toast into smaller pieces and offer them as little bites before a meal.
Ingredients
Scale
- 6 eggs
- 1 tablespoon minced tarragon leaves
- 1 tablespoon finely snipped chives
- 1 tablespoon minced parsley or dill
- 3 tablespoons mayonnaise
- Sea salt and freshly ground pepper
- 1 shallot, finely diced and tossed with a little vinegar
- 4 large pieces of firm country bread, or 8 or more pieces sliced baguette
- Olive oil (optional)
Instructions
- Cover the eggs with cold water in a saucepan. Bring them to a boil and boil for 1 minute. Turn off the heat, cover the pan, and let stand for 7 minutes. Pour off the hot water, rinse with cool water, then peel and chop the eggs.
- Tip: If the eggs are super-fresh and hard to peel, just cut them in half lengthwise and scoop out the egg from the shell.
- Toss the shallot with a teaspoon of vinegar and let stand for a few minutes. The color will change right away to a soft pink.
- Put the peeled eggs in a bowl with the herbs, and mayonnaise and mix well with a fork. Taste, add 1/8 teaspoon salt, then taste again. (Commercial mayonnaise may not require much salt.) Season with freshly ground pepper. Drain the excess vinegar off the shallot and add it to the egg salad. Toast the bread, then brush it lightly with olive oil, if using. Heap the egg salad over the toast, then slice into smaller appetizer-size pieces, arrange on a platter, and serve. Makes about 2 cups, depending on the size of the eggs.
- Category: snack
- Cuisine: American