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Prep time
15 minutes
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Cook time
12 minutes
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Serves
4
Author Notes
Calling all egg salad lovers: This lunchtime staple just got a spring glow up. Inspired by the beloved French condiment, these toasts combine all the classic sauce gribiche ingredients—hard-boiled eggs, tender green herbs like tarragon and chervil, Dijon mustard, cornichons, and capers—into a rustic egg salad. Lemon zest adds brightness, while sautéed leeks add a little heft for an egg salad that is big, bold, and punchy.
The trick to a silky, luscious dressing that coats the eggs juuust right? One hard-boiled egg yolk is separated and mashed into the lemon juice, vinegar, and mustard before being whisked with olive oil into emulsified perfection. I love this egg salad as is—especially mounded on deeply toasted, seedy, sprouted rye bread—but have also been known to fold in some oil-packed canned tuna when feeling especially ravenous.
You can also use this egg salad as you would traditional sauce gribiche—spooned over boiled meats, fish, or vegetables. I particularly adore it with blanched or grilled asparagus.
—Asha Loupy
Ingredients
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6
large eggs
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6 tablespoons
extra-virgin olive oil
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1
small leek, white and light green parts only, sliced (about 1 1/2 cups)
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1/2 teaspoon
kosher salt
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Zest from 1 lemon
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1 tablespoon
freshly squeezed lemon juice
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1 tablespoon
white wine vinegar
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2 teaspoons
Dijon mustard
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1/4 teaspoon
freshly ground black pepper
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8
cornichons, finely diced (about 1/4 cup)
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1 tablespoon
capers, roughly chopped
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1/4 cup
fresh flat-leaf parsley, roughly chopped
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2 tablespoons
fresh tarragon, finely chopped
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1 tablespoon
fresh chervil, finely chopped
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4
thick slices hearty bread, toasted
Directions
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Bring a large saucepan of water to a boil over high heat. While the water is coming to a boil, place the eggs in a bowl of warm water. (This will prevent them from cracking when you add them to the boiling water.)
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Add the eggs to the boiling water and cook for 8 minutes. Transfer the hard-boiled eggs to an ice bath and let sit for 15 minutes. Peel the eggs, rinsing off any bits of shell.
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While the eggs are cooking and chilling, prepare the leeks. Heat 1 tablespoon of olive oil in a medium skillet over medium-high heat. Add the leeks and 1/4 teaspoon salt, reduce the heat to medium, and sauté until soft and just starting to turn golden, 4 to 5 minutes. Turn off the heat.
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Cut one egg in half, remove the yolk and transfer the yolk to a large bowl. Very roughly chop the white and the remaining 5 eggs, then transfer to a medium bowl.
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Add the lemon zest, lemon juice, vinegar, mustard, black pepper, and remaining 1/4 teaspoon salt to the bowl with the egg yolk. Using a whisk, mash the yolk into small pieces and then whisk until the mixture is almost smooth. Start drizzling the remaining olive oil in a few drops at a time, whisking constantly, until the dressing starts to emulsify and get thicker. Continue to whisk the oil in a slow, steady stream until all of it is fully incorporated. (You’re looking for a consistency similar to Caesar dressing.)
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Add the reserved leeks, cornichons, capers, parsley, tarragon, and chervil to the dressing and toss to coat. Add the reserved chopped egg and gently fold into the salad, being careful not to break them up too much. Taste and adjust the seasonings if necessary.
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To serve, place a piece of toast on a plate and mound a couple generous spoonfuls of gribiche egg salad on top.
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