I picked up this Egg salad recipe which is
simply brilliant from the owner of Le Pain Quotidienne when I attended a
session with him on Tartines.
What I like the most about this salad, besides tasting great, is that it is a treat
for the eyes and the nose with the beautiful white and yellow of the egg
contrasted against the fresh green of the herbs sloshing in the heady aroma of
olive oil and the saltiness of the capers…
LPQ puts this on a lovely bread slice so you
can call it a sort of Bruschetta, but I like to have the egg salad as is
without the carbs, however, you can choose accordingly
2 perfectly boiled Hard Boiled eggs (check how
to make perfectly boiled eggs HERE)
2 – 3 tbsp really good olive oil (Extra Virgin)
1 tbsp fresh chives chopped fine
1 tbsp fresh dill chopped fine
3 – 4 capers OR ¼ tsp salt
Some freshly ground pepper
Method
The trick with this is to really be very
delicate with the egg.
Once cut, mix it very little so that there are
beautiful looking chunks of egg and not a mess of scrambled looking eggs
You need a special egg cutter for this which
looks like this:
Once you de-shell the eggs (take out the
shells), put them in the egg cutter first horizontally and pull down the cutter
to make the horizontal cuts
Then carefully turn the egg around vertically
to make fine squares with the egg
This egg cutter is really cheap and available
anywhere, but if you don’t want to invest in this you can cut the eggs manually
with a knife as well
Put all this into a bowl, add the rest of the
ingredients and then carefully mix together
Nice simple recipe.
ReplyDeleteThanks leoPaw! It really turns out delicious, there was a point where I used to actually have this everyday for breakfast instead of my usual boring boiled eggs
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