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
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!