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Recipes San Francisco

Vinegar-based Egg Salad with Capers & Homemade Pickles

June 25, 2009

6 hardboiled eggs (instructions follow)
2 T capers, rinsed & drained
1 carrot, small dice
2 sticks celery, small dice
1/2 red onion, small dice
1/2 C homemmade or b’n’b pickles, small dice
rice vinegar
olive oil/macadamia oil
mustard powder
1 tsp sugar
salt & pepper generously

For hardboiled eggs: Put the raw eggs in a pot with water, not too large of a pot, and with a lid that fits. Start with cold water. Cover and heat to just under a boil, hold at that temp for about 1 minute. Turn off heat, leave covered. let rest until water cool enough to put hands in, then rinse eggs and peel (you can wait until cold if you want). The reason to use this method is so that the yolk is yellow and not grey, creamy and not too crumbly.

In a bowl, mix 2-3 T of rice vinegar with 2 tsp salt, 1 tsp sugar, cracked pepper, 1-2 T macadamia or olive oil, 1-2 T mustard powder. The dressing should be thicker than vinaigarette and thinner than store bought creamy dressing. Reserve the prior ingredients in case you need more dressing.

Dice the eggs into cubes as best you can. Don’t worry about the yolk falling apart, but be sure not to discard it. Put it in the bowl. Add the other diced vegetables, mix together with a spoon. Eventually, and over the following days, the egg yolk will blend into the dressing. From the beginning, it should be fairly dry, but flavorful. Will develop liquid over the next day. Serve on a fresh roll.

This recipe was inspird by the egg salad sandwich available at Blue Bottle Coffee in SF.

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