About this time of year every year, I wonder why I don’t make egg salad more often — it’s so good, it’s light (or can be at least), and it’s filled with protein to boot. Earlier this week, I made a recipe from Shed via Bon Appetit, and I am now wondering why for all these years I haven’t been pickling my hard-boiled eggs before turning them into salad. Yes, the pickling is more work, but the bite and flavor this extra step brings is well worth the effort, which, by the way, takes all of five minutes.
Still have a dozen or so hard-boiled eggs on hand? Up for adding a little zing to your egg salad? Here’s what you do: Pickle half a dozen hard-boiled eggs and let sit for at least 12 hours: Chop up scallions or chives and parsley and mix with mayonnaise: Fold in those pickled, chopped hard-boiled eggs: Meanwhile, bake some bread:
Then toast it: Rub it with garlic after you pull it from the oven: Top with pickled egg salad: And some prosciutto or ham, if you’ve got it — it’s not essential. That’s it! Have a wonderful weekend, Everyone. We’re heading up to VT for Greek Easter, taking a little detour to Vergennes Laundry en route.
No reviews Note: You can hard boil the eggs as described below or use leftover hard-boiled eggs you have on hand. Also, one reviewer on Epicurious found the pickling to be too strong, so if a pickled flavor isn’t quite your thing, maybe don’t make a double batch of these to start. I find traditional egg salad bland in comparison — I made a batch to test — but I do love a good, strong pickle.
