Caesared Egg Sally

SERVES: 4

If you’ve ever had a Japanese Egg Salad Sando (Tamago Sando) you are likely familiar with the notion of a dollop of creamy egg salad paired with an additional halved jammy egg. The eggs in this egg salad will get cooked for different lengths of time to optimize them for their different applications. The 10 minute eggs are best suited for the egg salad itself as they are firm enough to hold up to the dressing, while the 7 minute eggs get cut in half and plopped on top for a yolky, jammy topper sitch.

Active Time: 30 Mins

Total Time: 30 mins

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Produce

  • 1 garlic clove
  • 1 lemon
  • 4 celery stalks, leaves attached

Pantry

  • 3 oil packed anchovies
  • ⅓ cup mayonnaise
  • 1 heaping tablespoon Dijon mustard
  • Kosher salt, freshly ground black pepper
  • olive oil, for drizzling
  • 4 slices brioche, or challah bread
  • Flaky sea salt

Dairy

  • 8 eggs
  • Parmesan cheese, for shaving

1. Cook the eggs:

  • Bring a large pot of water to a boil. Once boiling, gently lower 8 large eggs into the pot, and set a timer for 7 minutes. Meanwhile, prepare an ice bath.
  • After seven minutes, transfer 2 eggs to the ice bath. Leave the remaining eggs in the water to cook 3 minutes longer (for a total of 10 minutes). Add the remaining 6 eggs to the ice bath to cool.

2. Make the dressing:

  • Finely chop 3 oil packed anchovies. Add a pinch of salt to the anchovies and then use the side of your knife to mash them to a paste.
  • Transfer to a medium bowl and whisk in ⅓ cup mayonnaise, 1 heaping tablespoon Dijon mustard, 1 grated garlic clove, and lots and lots of freshly ground black pepper.
  • Add the finely grated  zest of half a lemon and the juice of half a lemon.
  • Season the dressing well with salt.

     

  • Finely chop 2 celery stalks and stir into the dressing. Thinly slice the remaining 2 celery stalks on a bias.
  • Pluck the leaves of a few celery stalks (if you’ve got them) and transfer the sliced celery and leaves to a small bowl for later

3. Peel the eggs and combine:

  • Crack and peel the cooled eggs. It will be immediately clear which ones are 10 min eggs, and which ones are 7 (the 7 min eggs will be much bouncier, and less firm. Set those guys aside for a sec.

     

  • Thinly slice the six 10 minute eggs and then finely chop them. Add the finely chopped eggs to the bowl of dressing.
  • Fold them in until creamy and well combined. Taste and adjust the seasoning as needed.

4. Toast the bread and serve:

  • Preheat the broiler.
  • Arrange 4 slices of brioche (or as many as you’re making) on a baking sheet and toast on both sides, watching carefully as brioche will burn under the broiler very easily.

     

  • Shave a good amount of parmesan cheese into the bowl with the celery slices and leaves. Add the juice of the remaining lemon half, and a drizzle of olive oil. Season with salt and pepper.

     

  • Cut the remaining eggs in half lengthwise and season them with flaky salt and pepp.

     

  • Place a heaping scoop of egg salad on each piece of toasted brioche. Top with a pile of celery salad and half an egg.

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