Noah's famous egg salad
Egg salad. I've been perfecting this recipe over the past year, and it's strangely become a creative expression of mine. Gatekeeping this recipe doesn't sit well with me. So without further adieu, I present to you Noah's famous egg salad.
Whatcha need:
- 6 pasture raised brown eggs. Ideally try not to shortcut this, as the beautifully bright orange yolks speak for themselves
- Kewpie mayo
- Maille "old style" whole grain dijon mustard
- 1 pickle, or a few pickle chips
- Fresh dill (optional)
- Salt and pepper
[For the quick pickled shallot]
- 1 shallot
- Rice vinegar
- Cane sugar
- More salt
In advance, prepare the quick pickled shallot:
- Turn the kettle on
- Thinly slice 1 shallot
- One the water is is boiled, mix 1/3 cup rice vinegar, 1tbsp sugar, 1tbsp salt, and a few splashes of boiling water. Stir until dissolved
- In a glass jar, pour the liquid over the sliced shallot, let cool, and pop in the fridge for about 30 minutes
Cook eggs:
- I prefer to cook my eggs in the rice cooker or instant pot on a metal trivet. They come out perfect every time.
Once eggs are cooked and shallots are pickled:
- Peel and chop the eggs, transfer to a large bowl, and mince with a fork
- A 2-3 generous tablespoons of kewpie mayo, and a generous tablespoon of whole grain dijon
- Dice a pickle and add it in, plus a splash of pickle juice from the jar
- Add half or more of the pickled shallot from the jar. Save some for garnishing future egg salad sandwiches (note: they also make a fantastic garnish on curries, salads, tacos, and more).
- If you have it, add a lil chopped fresh dill
- Sprinkle in some salt and freshly cracked pepper, then combine
Before enjoying, refrigerate for a bit so the ingredients get to know each other.
Noah's famous egg salad is best served on its own, scooped onto a durable potato chip, or sandwiched between two pillowy squares of Japanese milk bread.
Bon appetit