What’s for Lunch: Fancy Egg Salad

The Occasion: So many occasions for a nice salad plate! This fancy egg salad is just one part of what we like to call in my house a “poo-poo platter of delights”.

• A salad plate is nice for a friends catch-up lunch, and serving it buffet style allows everyone to select what they like and exactly how much.  
• I like to pack salad plate to-go lunches with a bed of lettuce in a lidded container and dollops of 2-3 veggie, fruit or protein salads.
• Some evenings all I want is a salad plate supper in front of the TV. 

What Makes it Special: Crispy bacon and zesty capers. These ingredients will for sure kick plain old egg salad into tasty new territory. 

Serve With: As part of an easy luncheon menu, I served the fancy egg salad with store-bought chicken salad, homemade black bean confetti salad (recipe coming soon), fresh salad greens, a bread basket from the amazing Hewn bakery in Evanston, and refreshing cold-brewed raspberry iced tea. 

Big serving trays help keep it all together

Table Tips: I like to use large trays to corral serving dishes, especially in a buffet situation.

It keeps the go-withs together (such as salad and its dressing, or chips, salsa and guac).

Trays also help to contain any mess. 

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The Verdict: Wow, so good! The savory elements add both depth (bacon and shallots) and brightness (briny capers and parsley) to the egg salad. This zesty salad would be great in a sandwich (perhaps on multi-grain toast) or on a bed of greens. Click on the photos to enlarge them and read the captions.

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‘Fancy’ Egg Salad
Recipe source: David Latt for NYTimes Cooking

INGREDIENTS:

• 4 eggs
• 1 tablespoon Italian parsley, finely chopped
• 1 tablespoon capers, dried, finely chopped
• 1 tablespoon finely chopped shallots
• 1 slice of bacon, crisp, finely chopped
• 1 ½ tablespoons mayonnaise
•  Salt and pepper

DIRECTIONS:

• Use your preferred method to hard boil the eggs. Here is mine:
• Put the eggs in an empty pan. Cover with cool water to cover the eggs by one inch. Place pan, uncovered, over medium-high heat until water comes to a rolling boil – about 12 minutes for me.
• Cover the pan, turn off the heat, and move the covered pan to a cold burner to sit for 16 minutes.
• Drain the eggs and rinse repeatedly in cold water until the surface of the eggs has cooled somewhat.
• Peel the eggs and chop.
• 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.

What are the Musts on your favorite salad plate? Tell us in the Comments