For the past two weeks, our little apartment has been burning up. The Astronomer and I have been taking turns sitting in front of the Vornado to cool down because air conditioning is a luxury our home was built without. When the weather is this unforgiving, the stove should be left firmly off.
I found this delightful recipe for egg salad while searching Epicurious for tarragon uses. It requires minimal stove time, and the results really hit the ‘I want something light, but substantial’ spot. Drawing inspiration from my favorite egg salad sandwich at Pasadena’s Euro Pane Bakery, I kept the yolks slightly runny and the whites just under firm. The egg salad tasted fabulous mounded atop a nest of baby spinach and a thick slice La Brea Bakery bread. File this one under: Deliciously easy things to cook when your house feels like an oven.
- 8 large eggs
- 1/2 cup mayonnaise
- 3 tablespoons finely chopped shallots (optional)
- 1 1/2 tablespoons finely chopped fresh tarragon, or to taste
- 2 teaspoons white-wine vinegar
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Thick slices of crusty bread
- Greens (i.e. baby spinach, mesclun, pea shoots, etc.)
Cover eggs with cold water in a heavy saucepan and bring to a rolling boil. Turn off the stove as soon as the water begins to boil and leave the eggs undisturbed for three minutes. Place a lid on the saucepan and leave the eggs for an additional two minutes. Transfer eggs with a slotted spoon to a bowl of ice cold water and let stand for five minutes to cool. Peel eggs and finely chop.
Stir together eggs and remaining salad ingredients in a bowl with a fork. Egg salad can be made one day ahead and chilled, covered. To assemble, spread some mayonnaise or mustard (if using) on bread, then add the greens, and lastly the egg salad. Eating an open-face egg salad sandwich in a lady-like manner is nearly impossible, so please, just dig on in.
Makes 6 sandwiches.
Adapted from Gourmet, April 2003