This is the best egg salad sandwich ever! No wonder — it’s created by Bob Blumer, celebrity chef and self-described gastronaut. It’s smashing the eggs that changes the game. And… there’s no celery which, let’s face it, is polarizing in egg salad so best leave it out. But, don’t worry, there is a crunch that comes in from the addition of pickles.
With local farm-fresh eggs, creamy homemade aioli and fresh bread, Bob Blumer has created a sandwich that is not like any you’ve had before. A delight of incredible flavours and textures and feast for the eyes. Serves 4.
Ingredients
8 eggs
2/3 cup finely diced fennel
shallot, minced
6 tablespoons aioli
Salt and freshly ground black pepper
8 slices of Oroweat Organic bread, toasting optional
2/3 cup finely diced fennel
10 cornichons, finely julienned length-wise
1 cup microgreens (dealer’s choice)
Instructions. Yield: 4 sandwiches
Set out an ice bath
Fill a medium-size pot halfway with water. Bring water to rolling boil, then gently add eggs. Cook for exactly 12 minutes. Transfer eggs to the ice bath. Let sit for 10 minutes, then peel and use immediately, or refrigerate.
In a medium bowl, add eggs,ailoi, fennel, shallot, and salt and pepper to taste. Use a large fork to smash eggs. (There is no exact level of smashing, but as with the rest of life, if you get too smashed, you’ll regret it.) Use the same fork to gently incorporate the eggs with the aioli, fennel, and shallots.
Spread egg salad generously on a slice of bread, top with cornichons and microgreens, and top with a second slice of bread.
How to make Aioli
3 garlic cloves, minced
1 best-available egg yolk* at room temperature + one extra egg as back-up
¼ cup neutral vegetable oil + extra as back-up
¼ cup olive oil
1/8 teaspoon salt
zest of 1 lemon + 1 tablespoon freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 teaspoon paprika (smoked or regular), and/or ¼ – ½ teaspoon ground chipotle pepper
Hack: if you have a squeeze bottle, add both oils to the bottle and use it to drizzle oil. Otherwise, mix oils in a measuring cup, or any other vessel with a pouring lip.
Instructions for food processor or blender method
To a mini food processor or blender, add the garlic, egg yolk, and salt. Puree for 30 seconds.
With the motor running, slowly—starting with a few drops at a time—drizzle in the oil. After the first few tablespoons of oil have been incorporated, increase the oil flow slightly, and drizzle until all the oil is incorporated and the sauce is thick like mayonnaise. Add zest, lemon juice, Dijon and paprika. Pulse a few times, then add a tablespoon or two of water to thin it out and pulse a few more times. (Aioli will thicken more when it chills). Taste for salt and acid balance, and adjust if desired. Cover and refrigerate.
Instructions for whisk method
This is best done as a two-person project. One person whisks as the other one drizzles.
To a large bowl, add the garlic, egg yolk, and salt. Whisk the ingredients together for 30 seconds.
While whisking, slowly—starting with a few drops at a time—drizzle in the oil. After the first few tablespoons of oil have been incorporated, increase the oil flow slightly, and drizzle until all the oil is incorporated and the sauce is thick like mayonnaise. It will take a few minutes of strenuous whisking. Add zest, lemon juice, Dijon and paprika. Continue whisking to incorporate, then add a tablespoon or two of water to thin out and whisk a bit more. (Aioli will thicken more when it chills). Taste for salt and acid balance, and adjust if desired. Cover and refrigerate.
Yield: About 3/4 cup. Store extra in the fridge in a tightly sealed container. It will last for 3 days (though I will use it for 5).
What to do if your aioli “breaks”
As you incorporate the oil into the yolk, the sauce is supposed to thicken. If the thickening sauce suddenly breaks, resulting in a runny liquid, it’s time to pause and regroup. Start by removing the broken liquid from the blender or bowl and reserve it. Add your backup egg yolk to the empty blender or bowl. With the motor running or the whisk whisking, drizzle in the broken liquid a few drops at a time—as you were originally doing with the oil. When you have incorporated all of the broken liquid, slowly drizzle in the remaining oil + an additional ¼ cup (to compensate for the extra yolk). Continue with the recipe.
* Raw eggs should not be served to anyone with a compromised immune system or to anyone over 100 years old.
