in the kitchen with: danielle tsi’s egg salad


I really enjoy spending time going through all the finalists in the Saveur food blogs each year because I learn about new blogs and see many new perspectives on food.  Danielle Tsi’s beautiful and well-written blog, Beyond the Plate, was nominated in two categories this year.  It was nominated in Best Original Baking and Desserts Recipe for Bomboloni with Meyer Lemon Curd and for best food photography.  We are lucky to have Danielle’s recipe for Open-Faced Egg Salad Sandwiches on the In the Kitchen With column this week.   I haven’t had a good egg-salad sandwich in a while, and I’m taking this chance to add the recipe to my arsenal of quick and easy meals I can prepare when I don’t want to turn on the oven or dirty lots of dishes.  Do you have a variation on egg salad?  Share with us, please!  -Kristina

About Danielle: Danielle grew up in Singapore, a tiny, food-obsessed island on the tip of the Malaysian Peninsula where every waking minute was spent thinking about what her next meal was going to be. Landing in the United States with her well-travelled Nikon, she turned her lifelong love affair with food into images and words on her blog, Beyond the Plate. She’s also a freelance photographer, counting BlogHer and San Francisco’s Commonwealth Restaurant as some of her clients. When not behind the lens or at the stove, Danielle can be found on her yoga mat perfecting the headstand.

See the recipe after the jump!

 

 

 

OPEN-FACED EGG SANDWICHES
Serves 2
Ingredients

4 large eggs, at room temperature
10 chive stalks, finely chopped
6 tarragon leaves, shredded
3 sprigs of thyme, leaves picked
1 celery stalk, finely chopped
1 tablespoon chopped shallots
½ cup olive oil
2 tablespoons mayonnaise
3 teaspoons mustard
Juice of half a lemon
Salt and Pepper
4 slices country bread, toasted
2 to 3 sprigs of chives or parsley, finely chopped, for garnish
Make the egg salad

Hard-boil the eggs by placing them in a pot and filling it with enough water to cover. Bring to a boil, then turn off the heat and let the eggs rest in the hot water for 10 minutes. (If you’re using an electric stove, take the pot off the coil).
Drain the water and let the eggs cool before peeling them.
Place the peeled eggs in a medium bowl and mash with a fork, breaking up the whites and yolks as finely as you can.
Add the rest of the ingredients in stages, starting with the herbs and mixing before adding the celery and shallots, stirring well to evenly distribute the ingredients.
Add the oil, mayonnaise, mustard and lemon juice and mix to incorporate until you get a creamy, but chunky consistency. Season to taste with salt and pepper.
Let the egg salad rest while you toast the bread.
Spoon the salad on toast and garnish with chopped chives or parsley, if desired.

 

 

Why Danielle chose this recipe
Eggs are a staple in our pantry because as long as you have a few of them lying around, there’s a meal waiting to happen. These sandwiches are my go-to for a quick and simple working lunch, and, as we head into summer, the perfect picnic snack!


bianca

Delicious! I haven’t made egg salad in a while and this post inspired me to change that! I’ve got my eggs in the pot boiling as we speak :)

Katie

Egg salad is something too often overlooked. It’s nice to see it in the spotlight. I like the idea of adding tarragon and thyme – will have to try it out soon. Thanks!

Emily {What Emily Ate}

This is so perfect! I’ve had a massive yen for egg sandwiches recently, so I like the open style sandwich – it may allow me to pile even more egg into it, which is crucial to a good egg sandwich – no scrimping.

Definitely going to try out those seasonings too….watch out cholesterol here I come.

Felicia

Gorgeous photography, and what a wonderful blog! You’ve elevated a humble, common recipe to something so tantalizing! YUM!

mixette

I’m making this today – the tarragon + thyme is calling me! My usual recipe includes hot/sweet pickles and sweet smoked paprika.

Lydia

this recipe looks delicious, but does anyone have any mayonnaise substitution suggestions? i love egg salad, but even the smallest amount of mayo grosses me out.

Danielle

Hi Lydia, you could leave the mayo out completely and increase the amount of olive oil. The resulting salad will be slightly less creamy than the mayo version with minimal difference in flavor.

Amanda

Can’t wait to make this! In the past, I’ve added chopped walnuts and/or capers to my egg salad.

Kristina

@Lydia – When you prepare other things that traditionally have mayonnaise what do you use? You should probably adopt that approach here. If you like mustard, you could just increase the amount of mustard, or simply omit the mayonnaise. Let us know what you come up with, if you try it. Others may appreciate your suggestions!

Sahar

It looks delish, worth a try… Thank you for sharing.

Heidi @ Food Doodles

Mmm, I haven’t had egg salad in so long and I love it. This looks amazing and I bet all those herbs tastes so good! My egg salad is usually pretty plain and boring, I think I need to try something more like this. And I love the first picture, it’s beautiful!

Roger Dodger

The photos are beautiful and mouthwatering, but the recipe . . . not so much. Just made this last night, and won’t be making it again. Beyond bland. Oh, well. You win some, you lose some.

Melinda

That looks absolutely scrumptious!
Reminds me of a crostini they serve at Il Bambino here in Astoria, NY. Thanks so much for the recipe!

Christina

Made this last night with no mayo, just increased the amount of dijon and olive oil and it was amazing. Never thought of adding lemon juice but it added a great flavor and freshness to a usually heavy dish. Thanks for the great take on an old fave!

kristina

@rodger dodger – do you think it was missing some salt, or over all were the flavors not bold enough for you?

Sai

Thanks so much for this recipe. It is just bursting with lots of natural flavours and so perfect for a summers day ! :) I complimented it with some ice cold Fentiman’s Rose lemonade on the side and a straw fedora.

Elizabeth

I’ve made this recipe twice this week – SO good! I cut down on the olive oil a little bit the second go-round (I used more like 1/4 cup), but it was just as delicious. The herb mixture was perfect – tons of flavor!

allicia

this was terrible. disgusting. way too much olive oil.

Grace Bonney

allicia

i made this myself for lunch yesterday and didn’t have any problem- can you tell me what happened? i’m sure kristina can help you trouble-shoot, too. i made a 1/2 batch and it turned out nicely.

grace

kathryn

this does sound yummy, will be trying it. mustard is always a good seasoning in egg salad; one of my favourite other additions is chopped green olives.

Andréa

I just made this and I really like it! It’s a really fun twist on egg salad, and would make a great addition to a baby shower, bridal shower or Monday’s lunch! I didn’t add the lemon because I was scared, haha!

Nancy

Just made this and I thought it was really delicious. Love the tarragon addition. I did use 1/4 c EVOO because I always start out with half the oil just to see. Perfect. I ate most of it so I am starting over second batch. OOPS!

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