This egg salad recipe existed here a few years back, piled on top of avocado toast. For our Cooking Club menu a couple weeks ago we piled it on top of asparagus and served it with toast. I know it feels lunchy-brunchy, but it’s nice to have something off the mark for dinner. Videos take us awhile to make, but I know they make a recipe feel so much more approachable. Recipes can look like so many words, and then you see it on video and realize cooking is a lot simpler than it looks in recipe format. I know this is ahead for an Easter menu, but maybe log this one away for then.
Directions
Hard boiled eggs: Put the eggs in a pot and cover them with water. Bring the water up to a boil, put the cover on, turn off the heat, and let them sit for 10 minutes Drain off the hot water and fill the pot with ice and a splash of water. Let the eggs cool completely, then drain. This can be done a week in advance.
Preheat the oven to 400’. Lay the trimmed asparagus on a rimmed baking sheet and drizzle with the oil and a big pinch of salt and pepper. Roast for 8-10 minutes, though timing will vary on the thickness of your asparagus. Early season bundles are on the thin side, so 10 minutes should be the max, less if you like them snappy.
For the gribiche: I don’t like my egg salad super yolky, so I remove half of the yolks. Don’t remove all of them! The yolks do help make it rich and delicious. Chop up the hardboiled eggs.
In a medium bowl, combine the mustard, mayonnaise, olive oil, zest and juice of the lemon, salt and pepper and stir to mix. Add the fresh herbs, chopped eggs and stir to mix. Taste for seasonings.
Serve a heap of the eggs gribiche over the asparagus. Serve it with fresh toasted bread, or not.
Ingredients
FOR THE GRIBICHE
6 hard boiled eggs
1 Tbsp. Dijon mustard
1 Tbsp. mayonnaise
1 Tbsp. extra virgin olive oil
Zest and juice of one lemon
2 Tbsp. capers, drained and chopped
1/4-1/2 tsp. sea salt, to taste
Fresh ground pepper
1/2 cup fresh herbs - some combination of parsley, dill and chives
FOR THE ASPARAGUS
3/4 lb. asparagus, trimmed
1 Tbsp. extra virgin olive oil
sea salt and pepper
FOR SERVING
Good quality bread, toasted, for serving
