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Prep time
10 minutes
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Cook time
10 minutes
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Serves
4
Author Notes
Egg salad meets the Godmother, the mother of all Italian subs from Bay Cities Deli in Santa Monica, California.
Some bonus ideas:
Follow the lead of the Godmother sandwich and add provolone, tomato, roasted red peppers, both kinds of pickled peppers, and all, instead of just one, of the meats.
Eat on toast, with boiled potatoes, or over a heap of shredded iceberg lettuce or radicchio.
P.S. If you swap the eggs in any egg salad for canned tuna, pasta, or chicken, you’ll make . . . tuna, pasta, or chicken salad.
“Reprinted from I Dream of Dinner. Copyright © 2022 by Alexandra Slagle. Photographs copyright © 2022 by Mark Weinberg. Published by Clarkson Potter, an imprint of Random House.” —Ali Slagle
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Godmother's Egg Salad
Ingredients
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10
large eggs
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1/4
small red onion
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3 tablespoons
red wine vinegar, divided
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1 1/2 tablespoons
dried oregano
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kosher salt
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freshly ground black pepper
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4 to 8
pickled peppers (peperoncini, peppadews), plus brine
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4 ounces
cured Italian meat (salami, mortadella, ham), cut into 1/2 inch pieces
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1/4 cup
extra-virgin olive oil
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1 teaspoon
Dijon mustard
Directions
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Bring a medium saucepan of water to a boil. Add the eggs and boil for 9 minutes. Transfer to an ice bath to cool.
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Meanwhile, coarsely chop the red onion. Transfer to a medium bowl. Add the dried oregano and red wine vinegar, season with salt and pepper, and stir to combine. Thinly slice the pickled peppers, depending on heat tolerance.
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Peel the eggs, then rip them into 8 to 10 pieces each and drop them into the bowl. Season with salt and pepper. Add the olive oil, remaining red wine vinegar, 1 tablespoon pickled pepper brine, and Dijon mustard. Stir vigorously until the yolks start to emulsify with the dressing (egg yolk + oil = mayo!). Stir in the sliced peppers and meat. Season to taste with salt and pepper.
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