I didn’t appreciate egg salad’s charms until pretty recently. It just never seemed to jump out of the deli case at me. But one day it clicked: simple, creamy, rich, and the perfect picnic lunch. It’s so easy to make, and when it’s done right, it’s absolutely delicious. I added a bit of crunch and zest to my egg salad with garlic pickles from Farmer’s Garden by Vlasic, a touch of tarragon, and plenty of chives. Spread on top of a rich, slightly sweet bread like brioche, this is a sandwich I literally can’t stop eating (there are crumbs on my keyboard as I type this).
For 6 to 8 servings (depending on how much you like on your bread)
8 hard-boiled eggs, peeled and roughly chopped
1/3 cup mayonnaise
2 tablespoon extra virgin olive oil
1/2 cup finely diced Farmer’s Garden Garlic Pickles
1/4 cup finely chopped chives, plus more for garnish
2 tablespoons minced red onion
1 tablespoon chopped fresh tarragon
1 teaspoon freshly ground pepper
1/2 teaspoon kosher salt
brioche or hawaiian sweet bread, sliced 1/2 inch thick and toasted
To make the hard boiled eggs, gently put the eggs in a medium saucepan, cover over an inch with room temp water, and bring to a boil over medium heat. Boil for 1 minute, then turn off the heat and let the eggs sit in the hot water for 12 minutes. Remove the eggs with a slotted spoon and dunk in ice water or run under a cold tap to cool them down. This technique will prevent a gray ring from forming around the yolk. Peel and chop.
Stir together chopped eggs, mayonnaise, olive oil, pickles, chives, onion, tarragon, pepper, and season with salt. Stir until the mixture is a pale yellow (this is from the yolks breaking down a bit). Spread on toasted bread and garnish with more chives.
If you love this recipe, be sure to download this coupon for $1 off your next jar of Farmer’s Garden by Vlasic pickles so you can make it at home!