Swine & Sea — Egg Salad — French Creole Recipe

Egg Salad

Many people have an aversion to egg salad, primarily from mayonnaise. But this recipe uses medium boiled eggs, a proper mustardy aioli and a bit of celery. You lose the thickness of the mayonnaise, but gain a bit of jammy texture from the medium boiled eggs with some crunch from the celery. It makes for a more refined egg salad sandwich that everyone can get behind.

Recipe

  • 6

    large eggs

  • 2

    egg yolks

  • 2 Tbsp.

    fresh lemon juice

  • 2

    garlic cloves , finely grated

  • 2 tsp.

    Dijon mustard

  • ⅔ cup

    olive oil
  • Kosher salt
  • freshly ground black pepper
    Step 1

  • Bring a medium saucepan full of water to a boil.

    • Step 2

  • Add the eggs and allow to boil for 8 minutes. No more, no less.

    • Step 3

  • In the meantime, prepare an ice bath.

    • Step 4

  • Remove the eggs from the boiling water and put in the ice bath, to stop the eggs from cooking.

    • Step 5

  • Once cooled, peel the eggs and set aside.

    • Step 6

  • In a medium bowl add the add the egg yolks, Dijon mustard, garlic and lemon juice. Mix to combine.

    • Step 7

  • Whisk the mixture while slowly adding the olive oil to create an aioli. Season with Kosher salt and pepper.

    • Step 8

  • Quarter the eggs, making sure to keep the yolks intact. Fold the eggs into the aioli. Refrigerate for at least 2 hours to allow the flavors to meld.