The first time I had an egg salad sandwich was with my great aunt Meg. I remember the wonderful textures, the creaminess of the mayonnaise with the crunchiness of the celery - true love at first bite. Being that my mother didn't care for mayonnaise, I did not have many egg salad sandwiches as a child. However after our Sunday Easter egg hunt, she would make egg salad sandwiches. Now whenever I have an egg salad sandwich, I think of the love and care my mother put into Easter day to make it so magical.
egg salad with caviar
adapted from
'wichcraft
tom colicchio
with sisha ortuzar
adapted from
'wichcraft
tom colicchio
with sisha ortuzar
Ingredients
4 extra-large eggs
2 tablespoons finely chopped celery
1 tablespoon finely chopped red onion
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
Freshly ground white pepper
1/4 teaspoon white wine vinegar
1 teaspoon finely chopped chervil, plus
more for garnishing
1 teaspoon finely chopped dill, plus
additional for garnish
4 slices brioche, 1/4 inch thick, 3 inches
square
2 teaspoons crème fraîche
4 teaspoons caviar or salmon roe
2 tablespoons finely chopped celery
1 tablespoon finely chopped red onion
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
Freshly ground white pepper
1/4 teaspoon white wine vinegar
1 teaspoon finely chopped chervil, plus
more for garnishing
1 teaspoon finely chopped dill, plus
additional for garnish
4 slices brioche, 1/4 inch thick, 3 inches
square
2 teaspoons crème fraîche
4 teaspoons caviar or salmon roe
Carefully lower the eggs into a saucepan of boiling water. Reduce the heat to an even boil and cook for 8 minutes. Remove from the heat and transfer the eggs to an ice water bath. When the eggs have cooled completely, peel, add to a medium bowl, and roughly chop with a fork. Add the celery, onion, oil, chives, salt, pepper, vinegar, chervil, and dill and mix well.
Evenly distribute the egg salad on the slices of brioche. For neat and clean edges, cut off the crusts and cut each in half, straight across. Top each slice with the crème fraîche and the caviar. Garnish with the reserved chives, chervil, dill, and serve.
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