‘Fancy’ Egg Salad

By David Latt

‘Fancy’ Egg Salad
Craig Lee for The New York Times
Total Time
35 minutes
Rating
4(684)
Comments
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This recipe dresses up basic egg salad with parsley, capers, shallots and bacon. The writer, David Latt, cooks his eggs on a low, gentle boil for 30 minutes and finds they come out perfectly done, with the yolk flaky, but feel free to use whatever method you like, as long as the eggs are hard-boiled. (We give instructions for boiling and steaming in our guide to cooking eggs.) You can also add other spices: mustard, ground mustard seed, cumin or rosemary. The parsley can be replaced with cilantro, and the mayonnaise can be flavored.

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Ingredients

Yield:4 servings
  • 4eggs
  • 1tablespoon Italian parsley, finely chopped
  • 1tablespoon capers, dried, finely chopped
  • 1tablespoon finely chopped shallots
  • 1slice of bacon, crisp, finely chopped
  • 1½tablespoons mayonnaise
  • Salt and pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

107 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 3 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 6 grams protein; 150 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put the eggs into a gently boiling pot of water and cook for 30 minutes. Cool with water, peel and chop.

  2. Step 2

    Toss the eggs in a bowl with the parsley, capers, shallots and bacon. Season with salt and pepper to taste, then add the mayo and mix well. Serve with fresh bread or crackers, on hearts of romaine, or in a salad.

Ratings

4 out of 5
684 user ratings
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Comments

m

Wow: gently boil eggs for 30 minutes. Yikes, no. Like hockey pucks by then. How about this: put eggs in pot covered with room temp water, bring to gentle boil and immediately turn off heat - allow to sit 10 minutes - slightly less if you want a slightly undercooked yolk (better). You can thank me later.

Roger

I bought an egg cooker that does 8 eggs at once.....the hard boiled eggs are done in a few minutes and are not rubbery or over cooked....yolks are perfectly yellow with no green ring. Sounds like a superfluous gadget, but it is not expensive and gets used all the time.

Judy

I'm totally against single purpose appliances in my small Manhattan kitchen but I LOVE my egg cooker. Not only are that perfectly done in less time than it would take me to boil the water, but they peel like a dream.

cat

This recipe is ok but it needs some acid. My preference would be a little lemon juice.

Ron Blanche

Substituted 3oz pancetta for the bacon and added a tablespoon of the cooking fat. Delicious!

Roz

I substituted spicy dill pickles and fresh jalapeño for the capers and parsley. Doubled the mayo and added some chaat masala for a little extra spice. Served on brioche with mixed greens. Delicious and easy. Substitution-friendly. (Another egg cooking method: place eggs in an electric kettle with water covering them by about 2 inches. Once the kettle has boiled and switched off, set a timer for 10-11 minutes depending on how hard you like the yolk. Drain and rinse with cold water.)

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