Bistrot EGG SALAD

Starters
Written By FCA content editor
Perfect for sandwiches, as a side dish, or as a light meal with a few extra ingredients..

As simple as it sounds, making a good egg salad requires a few important steps, especially when cooking the eggs and making the mayonnaise. In this recipe, we’ll make everything from scratch, paying attention to the key details that will yield a delicious egg salad. It’s perfect on its own or as a base for other salads (refer to my recommendations to enhance a basic egg salad into a meal).

Serves: 2-4
Prep Time: 10 minutes
Cook Time: 8 minutes

Ingredients:

  • 5 fresh, top-quality eggs (organic, if possible)

  • 1 tbsp finely chopped chives

  • 5 tbsp freshly made mayonnaise

  • Pinch of curry powder

  • 1 tbsp Dijon mustard

For the Mayonnaise:

  • 1 egg yolk

  • 2 pinches of salt

  • 1 pinch of black or white pepper

  • 1 tsp mustard

  • 150 ml sunflower, canola, or grapeseed oil

  • Few drops of white wine or apple cider vinegar

METHOD

  1. Bring a pot of water to a boil, then gently place the eggs in the boiling water and cook for exactly 8 minutes. Once done, drain the hot water and fill the pan with cold water to stop the cooking process. Let cold tap water run over the eggs for a minute to ensure they cool down. Leave the eggs in the cold water for 5 minutes before peeling them.

  2. While the eggs are cooling, whisk together the egg yolk, mustard, salt, and pepper in a large bowl. Whisk vigorously for about 20 seconds. Slowly add the oil, one tablespoon at a time, whisking thoroughly after each addition. Once the oil is fully incorporated, stir in a few drops of white wine or apple cider vinegar. Transfer the mayonnaise to a clean bowl, cover, and refrigerate for at least 10 minutes.

  3. Once the eggs are peeled, chop them into small pieces (an egg slicer works great for this). Place the chopped eggs in a bowl, add 5 tablespoons of the mayonnaise, and gently mix with a fork or spatula. Stir in the chopped chives. For the best flavor, let the egg salad chill in the fridge for 10-15 minutes before serving.

     

  4. Serve the egg salad as a side dish, use it as a dip, or spread it on white bread for egg sandwiches. For extra flavor, try adding a pinch of curry powder or an extra dollop of Dijon mustard.

Two ways to turn egg salad into a meal:

  1. Add boiled potatoes, finely diced fresh tomatoes, a small can of drained tuna, and a hint of Tabasco sauce for a kick.

  2. Mix in sliced gherkins, chopped tomatoes, cubed ham, spring onions, and boiled potatoes.

FCA content editor
Next

CHOUX PASTRY