Incredible Edible Egg Salad

Egg Salad Recipe

Incredible Edible Egg Salad Recipe

Serves 2

It was just last week that I once again ventured into the world of egg salad. My friend Jacqueline had made a gorgeous meal of braised duck legs, little gems salad and roasted asparagus topped with egg salad.  Because of my previous forswearing of egg salad, it never occurred to me that it might be served on anything other than mealy white bread.  Jacqueline used a bright olive oil and Dijon vinaigrette as the base then mixed in mashed hard-boiled egg yokes, cubed egg whites, and fresh herbs.  It was light, piquant, toothsome and seriously good!  I took an immediate second helping and jotted down the recipe post haste.

4 organic eggs

1 shallot, minced

1 tablespoon Dijon mustard

1 tablespoon champagne vinegar

1 tablespoon lemon juice

4 1/2 tablespoons extra virgin olive oil  (I really love Alter Eco's Mild Extra Virgin Olive Oil for this as it provides a mellow sweetness.)

2 tablespoons chives, chopped

2 tablespoons parsley, chopped

1/2 a teaspoon fresh thyme

Sea salt and pepper to taste

Fill a small pot half way with water and bring to boil.  Add the eggs, reduce the heat to a simmer and cook for 8 minutes.  Drain the water from the pot and run the eggs under cold water.  Set aside.

Place the minced shallot, mustard, vinegar, and lemon juice in a medium sized bowl and stir to combine.  Whisk in the olive oil and add the fresh herbs.  Mix well.  Sprinkle in a touch of salt and pepper, stir again and taste.  Add a bit more lemon juice, olive oil, or salt if necessary.

Crack and peel the eggs, separating the whites from the yokes.  Add the egg yokes to the bowl and mash with a spoon until smooth.  Finely chop the egg whites, add them to the bowl, and stir to combine.  Take one last taste for salt and pepper.

Serve over potatoes, lettuce leaves, grilled asparagus, braised leeks or even between two slices of bread.  Enjoy!