Home > Lifestyle > Food > Features
Sunday April 20, 2014 MYT 12:00:00 AM
Monday April 21, 2014 MYT 8:05:51 PM
by ellise pierce
Put a fancy schmancy twist on egg salad with dill, capers and a smoked salmon topper. -- McClatchy-Tribune Information Services
Not sure what to do with all those hard-boiled eggs your kids got during fun Easter egg hunts? Make salad!
We always dyed dozens of hard-boiled eggs for Easter. The next day, my brother and I would race around the backyard, plucking the eggs out of monkey grass, off the fence railings, from inside flower pots, and filling up our baskets as fast as we could.
Easter was the ultimate competition. The prize? I don’t even remember. The fun was the race around the yard.
Afterwards, we had all of these eggs, which Mom had to do something with. Deviled eggs were her default, but she often made egg salad, too, which we took to our grandparents’ house in Oklahoma for a picnic lunch later that day.
Which got me to thinking about egg salad and how homey – and easy – it is. And the perfect way to use the decorated, hunted, and gathered eggs.
In France, where the love of the egg is unsurpassed – you find eggs on sandwiches (Croque Madame), on and in salads, on burgers and mixed into steak tartare, and in the many different types of quiches available at the boulangeries.
Living in Paris has opened me up to the possibilities of combining eggs with just about anything, which is how I came up with these four new takes on egg salad, below.
It's a great way to enjoy your Easter eggs, or a half-dozen hard-boiled eggs any other day of the year.
Egg Salad Tex-Mexy
Makes enough for 4 tostadas
1 avocado, chopped
Small handful coriander, roughly chopped (plus additional for serving)
1 bird’s eye chilli, finely chopped
4 corn tortillas
1 lime, cut into wedges (for serving)
Put the eggs in a saucepan, cover with water by 5cm, and put on the stove over medium-high heat.
When the water boils, cover, reduce heat to a simmer and put on the timer for 10 minutes.
Carefully pour off the hot water, then put the pot in the sink and let cold water run over the eggs until they’re cool enough to peel.
Roughly chop the eggs and put them in a bowl.
Add the avocado, coriander, chopped chilli, and salt to taste. Refrigerate for 2 hours before serving.
To serve, preheat the oven to broil. When the oven’s hot, toast your tortillas by putting them directly on the rack, making sure to flip them to the other side after about a minute. Be sure to watch them carefully so they don’t burn.
Spoon one-fourth of the egg salad on each of the four tortillas and sprinkle with a little more coriander.
Serve with lime wedges.
Egg Salad Mediterraneo
Makes enough for 4 sandwiches
6 cherry tomatoes, chopped
10 artichoke heart quarters (in oil), chopped
6 fresh basil leaves, chopped (with additional for serving)
8 kalamata olives, pitted and chopped
1 heaping tbsp mayonnaise
Sea salt and pepper
Put the eggs in a saucepan, cover with water by 5cm, and put on the stove over medium-high heat. When the water boils, cover, reduce heat to a simmer and put on the timer for 10 minutes.
Roughly chop the eggs and put them in a bowl. Add the cherry tomatoes, artichoke hearts, basil, kalamata olives, mayo, salt and pepper to taste. Let rest in the fridge for two hours before serving.
I like to serve this on toasted grainy bread, open-face, like a French tartine, with a bit more chopped basil on top.
Egg Salad Frenchy
Makes enough for 2 large or 4 regular-size sandwiches
6 large eggs
10 French cornichons, chopped
1 tbsp Dijon mustard
1 pinch piment d’Espelette* or chilli powder
1 baguette, sliced
When the water boils, cover, reduce heat to a simmer and put on the timer for 10 minutes. Carefully pour off the hot water, then put the pot in the sink and let cold water run over the eggs until they’re cool enough to peel.
Chop the eggs and put them in a bowl. Add the cornichons, mayo, mustard, piment d’Espelette, and salt and pepper to taste. Refrigerate for two hours before serving. Serve on a baguette (I like mine toasted) with an additional sprinkle of piment d’Espelette for colour – voila!
Note: Piment d’Espelette is a French chile pepper from the Southwest of France, milder than cayenne and without the smokiness of, say, chipotle or Spanish paprika. It can be found in specialty stores. If you can’t find it, substitute with chilli powder, or simply leave it out – the egg salad will still be delicious.
Egg Salad Fancy Schmancy
Makes a dozen hors d’oeuvres
A small handful of fresh dill, chopped (plus more for serving)
1 tbsp capers, chopped
2 heaping tbsp mayonnaise
12 baguette slices, toasted
120g smoked salmon, sliced into small pieces
Grate the eggs and put them in a bowl. Add the dill, capers, mayonnaise, salt and pepper to taste. Refrigerate for two hours before serving.
When ready to serve, spoon some of the egg salad on your tiny toasts, top with a piece of salmon and sprinkle a bit more dill on top.
> Ellise Pierce is the author of Cowgirl Chef: Texas Cooking with a French Accent.
Tags / Keywords:
Lifestyle, Easter recipes, egg salad, MCT
MCT: No plans to revise call option granted to Ayala
Another residential component of Cybersouth township announced
MCT to unveil 3 more hotels in Klang Valley
Philippines’ Ayala Land and LTH emerge in MCT
MCT attracts prominent anchor investors
Resort in Lumut makes for a great weekend getaway
New online food delivery service serves variety of fusion dishes
Back to good old way of cooking
Apps for wine connoisseurs
Food delivey services are becoming increasingly popular with working people
Running for their groceries
10 forgotten common courtesies
Computer shipments sink under weight of strong dollar
Copyright © 1995-2015 Star Media Group Berhad (ROC 10894D)(Formerly known as Star Publications (Malaysia) Berhad)