Meatless Monday: Mediterranean Egg Salad

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Mayonnaise is the food I like least in the whole world.  I don’t care if it’s homemade, spiked with spice or masquerading as “aioli”–I don’t want an egg yolk and oil whip  polluting my sandwich or my fries and I definitely don’t want it in my sushi.

I don’t even want it in my fridge.

And yet.

I love eggs, especially the yolks, and I love olive oil.

Hence my joy in discovering Le Pain Quotidien’s olive oil-based egg salad, a no-mayo Mediterranean take on the deli favorite.  Capers and sea salt make it brackish and the olive oil softens the yolks to velvet— lovely against thick dark bread.   Cornichons add satisfying crunch.

I also like it with a scattering of sunflower seeds and crisp romaine.  Delicious on Meatless Monday and every other day of the week.

If you have access to a farmers’ market, I can’t emphasize enough how nice it is to have farm fresh eggs.  You’ll notice a difference in the density of the yolks and the overall flavor.

xoxosl

P.S. With plenty of veg and vegan items on the menu, Le Pain Quotidien is a great option for eating out on MM.

Mediterranean Egg Salad inspired by Le Pain Quotidien

Yield: 4 sandwiches or tartines (open-faced sandwiches)

Ingredients

6 large eggs, the fresher the better

3 tablespoons good quality olive oil

1/4 cup wild capers. rinsed

a handful of parsley, roughly chopped to taste

Sea salt and freshly ground black pepper, to taste

Directions

Cook the eggs until they are just hard boiled.  Fill a medium-sized pot with cool water to just cover the eggs.  Bring to a boil then cover the pot and remove from the heat.  Let sit 8 minutes total then uncover and drain.  Rinse eggs with cold water or submerge in an ice bath to stop the cooking process.

When eggs are cool enough to touch, gently crack all over and remove the shells.  The easiest way to do so is under cool running water.

Slice each egg in half and remove the yolks.  Use a fork to mash the yolks in a mixing bowl.   Neatly dice the whites and add them to the bowl as well.  Add the olive oil—you may use 1 tablespoon more or less, depending on how you prefer your salad— and gently stir to combine.  Add the capers and parsley and combine.  Season to taste with salt and pepper.  Enjoy!

9 Comments on Meatless Monday: Mediterranean Egg Salad

  1. Lydia Ellison
    November 1, 2010 at 8:03 am (9 years ago)

    YUM! I heart Le Pain and eggs and the way SL is such a strong member of HAM (Humans Against Mayo.)

  2. marah
    November 1, 2010 at 3:41 pm (9 years ago)

    I want to eat that photo! Sooo yummy.

  3. Sarah
    November 2, 2010 at 4:25 pm (9 years ago)

    @Marah, I definitely downed it in a few short minutes and then asked for extra baguette for the praline spread : )

  4. Catherine
    November 4, 2010 at 6:11 pm (9 years ago)

    Those capers are THE BEST!

  5. ApplesandOnions
    November 5, 2010 at 12:47 am (9 years ago)

    @Catherine- Word. xx

  6. ed4d
    November 15, 2010 at 2:07 pm (9 years ago)

    have you tried veganaise? serves the purpose of mayonaise without the gross-ness. also available made with grapeseed (O3’s!) real mayo is disgusting and makes me squeamish – veganaise is the answer to everything!

  7. Sarah
    November 15, 2010 at 4:43 pm (9 years ago)

    Hi Ed, I’ve tried to convert to Vegenaise but I juat can’t do it. It’s not just the taste of mayo that freaks me out, it’s the sight of it so vegenaise has much the same effect. I think I’m also allergic to the sound “naise” : )

2Pingbacks & Trackbacks on Meatless Monday: Mediterranean Egg Salad

  1. […] The Santa Monica Farmers’ Market—The quintessential California breakfast spot, especially in the summer when berries and stone fruit abound and vendors bring hand pies and sell iced coffees.  Once you’ve made your haul, you can always have breakfast #2 at Le Pain Quotidien on Santa Monica at Third.  Like the market, Le Pain is veg and vegan friendly. […]

  2. […] our favorite ways to use hard-boiled eggs here, here and […]

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