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.
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.
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)
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
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!