Sometimes it’s just the simple things that make such a perfect bite. I was practicing on my sourdough bread the other day when I suddenly craved something simple, yet special to pair it with. Now, don’t get me wrong, there is no competing with good butter on fresh warm bread, but sometimes you just need the perfect egg salad to put things in proportion.
Egg salad was very common on our Friday night Shabbat dinner, we’d have it as a first course before the soup. Individually plated, garnished stylishly with a leaf of parsley or an olive by my mother. Accompanied of course, with fresh soft challah bread.
I recently had a taste of a delicious egg salad at a couple of foodie friends (who give amazing food tours in Amsterdam if you’re planning a visit: https://www.streatbites.com/ ), and it reminded me of how classic and timeless this dish is.
As opposed to the traditional way, which is made with chopped raw onions, we’re going to use caramelized onions. The sweetness combines beautiful with the creamy acidity of mayonnaise, mustard and the delicate crunch comes from the chopped chives who also lend a hint of garlic.
So easy to make
Start by placing your eggs in a pot covered with cold water, make sure it covers the eggs by a few cm/inches. Bring to a running boil, then close the heat, cover and let sit for 10 minutes. Remove eggs with a slotted spoon directly into ice water and let them cool completely before peeling. You’re looking for a hard boiled yolk, but still creamy with a deep yellow/orange color.
Then chop up your onions and caramelize them in olive oil on medium-low heat until golden and sweet. If your onions are not sweet enough, sprinkle with a little bit of sugar and let it all caramelize together. Drain any excess oil and set the onions aside to cool completely.
Peel and chop your eggs with a knife roughly like this
Mix it together with the onions, chopped chives, mustard, mayonnaise salt and ground black pepper.
Finally dollop all this goodness on some fresh bread, I love it paired with pickled or fresh cucumber!
- 10 Large Eggs
- 2 Medium Onions
- 20g (0.7oz) chopped chives (about 5 Tbsp)
- 2 Tbsp Mayonnaise
- 2 Tbsp Mustard
- Olive Oil
- Salt & Pepper to taste
- Place your eggs in a pot covered with cold water, make sure it covers the eggs by a few cm/inches.
- Bring to a running boil, then close the heat, cover and let sit for 10 minutes. Remove eggs with a slotted spoon directly into ice water and let them cool completely before peeling. You’re looking for a hard boiled yolk, but still creamy with a deep yellow/orange color.
- Chop the eggs roughly and place in a bowl
- Meanwhile, chop up your onions and caramelize them in olive oil on medium-low heat until golden and sweet. If your onions are not sweet enough, sprinkle with a little bit of sugar and let it all caramelize together. Drain any excess oil and set the onions aside to cool completely, then add to the bowl with eggs
- Mix it together with the chopped chives, mustard, mayonnaise salt and ground black pepper and serve.
- Can be made in advance and stored refrigerated up to 3-5 days.
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