Egg Salad with Capers, Chives, and Pea Greens and Lemon Aioli

Photo by Hélène Dujardin

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4 hearty sandwiches

  • 6 large eggs
  • ½ cup lemon aioli (recipe follows)
  • 1 tablespoon salt-packed capers, chopped (regular capers work fine if you don’t have salt-packed ones)
  • 1 tablespoon minced chives
  • Salt and pepper to taste
  • 2 handfuls pea greens
  • Juice of half a lemon
  • 1 teaspoon extra virgin olive oil
  • 4 slices soft Pullman bread, crust removed
  • 4 egg yolks
  • 2 cups olive oil
  • Juice from 1 lemon
  • Salt and pepper
  1. Cover eggs with cold water and bring to a rolling boil. Remove from heat and cover for 14 minutes.
  2. Add ice to pot or run under cold water to cool eggs. When cool enough to handle, peel and separate whites from yolks.
  3. Mash yolks and aioli until smooth. Add chopped capers and chives. Coarsely chop egg whites and fold into yolk mixture. Season to taste with salt and pepper.
  4. Toss pea greens with lemon juice, olive oil, and a pinch of salt. Use to garnish egg salad.
  5. Serve as tramezzini (Italian untoasted sandwiches) on Pullman bread.

For Lemon Aioli

Combine egg yolks with 1 teaspoon salt and ¼ teaspoon pepper in a food processor and blend until smooth. Slowly drizzle in olive oil with machine running, adding a drop or two of water if mixture becomes too thick. Whisk in lemon juice.

  • from Chef Billy Cotter of Toast, Durham, NC

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