Jul 8, 2008
Not Your Mama's Egg Salad
There was no way I was going to simply toss out the remaining pain bagnat ingredients. A second look at them inspired me to make a quick egg salad for lunch. I took the leftover vinaigrette and added the remaining anchovies, roasted red peppers, and diced shallot. To this I added some chopped parsley, a little more olive oil and another shot of salt and pepper and that was it. I wanted to simply eat it with a spoon but then what to do with the eggs? So I slowed down long enough to slice the eggs in half and top with the dressing. Wow, really tasty. Salty from the anchovies, creamy from the olive oil, zippy from the dijon mustard. Next time I might coarsely chop the egg too to use as a sandwich stuffing or on crackers or a bed of salad greens.