My California Egg Salad Recipes

THE BEST EGG SALAD

Steps:

• Cover the eggs with at least 2 inches of water in a medium saucepan and bring to a rolling boil. Remove from the heat, cover and let sit for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely.
• Mix together the mayonnaise, celery, onions, parsley, mustard, lemon juice, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Peel and roughly chop the eggs, add to the mayonnaise mixture and toss gently to combine. Serve right away, or cover and refrigerate for up to 2 days.

BASQUE EGGS MY WAY

Steps:

• Heat the olive oil in a saute pan. Add the onions and cook until soft. Add the garlic, chile peppers, green peppers and red peppers. Cook until tender. Finally, add the tomatoes, season with salt and black pepper, cover and cook 10 minutes. Remove the lid and continue cooking until the juices have evaporated and everything is soft and melded.
• Crack the eggs into the pan, spaced evenly apart. Sprinkled with more salt and black pepper. Cover and cook until just done, with the yolks still nice and runny. Meanwhile, make four "nests" of ham on serving plates. When the eggs are done, lift them along with their peppery garnishes with a spatula into the nests. Serve very hot with toasted baguette.

CALIFORNIA SALAD WITH HARD-BOILED EGGS

Steps:

• Put the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a boil, then reduce the heat and gently simmer 10 minutes. Drain and rinse under cold water until cool; set aside.
• Meanwhile, heat 1 tablespoon olive oil in a small skillet over medium heat. Add the chickpeas and season with salt and pepper. Cook, stirring, until the chickpeas are lightly browned, about 3 minutes. Add the pepitas and cook, stirring, until lightly toasted, about 2 minutes; let cool.
• Make the dressing: Whisk the yogurt, 2 tablespoons water, the vinegar, chives and the remaining 1 tablespoon olive oil in a small bowl; season with salt and pepper.
• Peel and roughly chop the hard-boiled eggs. Toss the greens, sprouts and radishes in a large bowl; season with salt and pepper. Top each serving of salad with the chickpeas and pepitas, eggs and sliced avocado. Drizzle with the dressing and top with more chives.