Monday, November 21, 2011
I love egg salad. My secret recipe will be revealed now.
Hard boiled eggs mixed with Hellman's mayo, a dab of Gulden's spicy brown mustard, some pickle relish, salt & pepper.
Why do people always rave about it and ask what's in it? Because it's simple and good.
So now you know my secret recipe.
So you can imagine how excited I was when I saw Food & Wine's article on Kurt Gutenbrunner, the Austrian chef/owner of Wallse in NYC. He has a new book out called Neue Cuisine, The Tastes of Vienna.
Here, he mixes salami and cornichons w/ egg salad and swipes on toast rounds. SOLD.
This is great for your Thanksgiving appetizer cocktail hour, or eaten for breakfast or lunch on some good Jewish rye.
Salami & Egg Canapes: (adapted from Food & Wine)
5 large eggs
4 ounces sliced spicy salami
3 heaping tbsp mayonnaise (about 1/4 cup)
2 scant tablespoons Dijon mustard
capers and fresh parsley or chives for garnish
8 slices of dark wheat or rye bread, crusts removed, toasted and cut into 2 1/2" rounds with a pastry cutter
Boil the eggs 11 minutes (that's how long I like to cook my eggs). Run under water and peel.
Add the rest of the ingredients with the eggs to a food processor and pulse a few times until combined, but still chunky and you can still see the pieces of salami.
Spread on the toast rounds and top with sliced cornichons, capers and herbs, or whatever else you like.
And you can make yummy little sandwiches with the leftovers!