Monday Salad: Egg Salad

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

Ingredients 

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