This week, thousands of eggs are destined for hard boiling and dyeing. When the hunts abate and the Easter baskets are emptied, the eating begins—and that means innumerable helpings of egg salad.
For a steadfast recipe, I turned to Noah Stephens, co-owner of Vert Kitchen, whose “egg mayonnaise” has such a following that it often sells out.
Stephens says this dish is best served open-faced on whole-wheat toast, with spicy sprouts, Bibb lettuce, and a drizzle of olive oil.
Vert’s Egg Mayonnaise (Serves 4)
1/2 dozen large organic eggs
1/4 cup real mayonnaise
1 teaspoon Dijon mustard
1 medium shallot, minced
2 teaspoons fresh dill, chopped
2 tablespoons dill pickle, finely diced
1/2 teaspoon pickle juice
fresh ground pepper
In a saucepan, barely cover the eggs with water and bring to a boil over medium-high heat. Once the water has reached a rolling boil, set a timer for five minutes. When the timer beeps, remove the pan from the heat, and let the eggs rest in the water for five more minutes. Run cold water over the eggs until they are cool enough to peel.
Take the peeled eggs and smash them into small pieces with the back of a fork, fold in the Dijon mustard and mayonnaise, add the remaining ingredients, and combine them until they are evenly incorporated and the mixture holds together. Season to taste with salt and pepper.
704 S. Pearl St., 303-997-5941