Godmother's egg salad
Indulge in the classic flavors of Godmother's egg salad recipe. A harmonious blend of creamy eggs, tangy mayo, and zesty herbs, perfect for any occasion.
Ingredients:
- 10 large eggs
- 1/4 small red onion
- 3 tablespoons red wine vinegar, divided
- 1 1/2 tablespoons dried oregano
- kosher salt
- freshly ground black pepper
- 4 to 8 pickled peppers (peperoncini, peppadews), plus brine
- 110g cured Italian meat (salami, mortadella, ham), cut into 1/2 inch pieces
- 1/4 cup extra-virgin olive oil
- 1 teaspoon Dijon mustard
Instructions:
- Start by heating a medium-sized saucepan filled with water until it reaches a boiling point. Carefully place the eggs into the boiling water and let them cook for about 9 minutes. Afterwards, move the eggs into a bowl filled with ice water to allow them to cool down.
- While the eggs are cooking, roughly chop the red onion and place it in a medium-sized bowl. Mix in the dried oregano and red wine vinegar, and season the mixture with salt and pepper. Proceed to thinly slice the pickled peppers depending on how spicy you prefer.
- Once the eggs are ready, peel them and tear each one into smaller pieces, adding them to the bowl. Season with salt and pepper, then pour in the olive oil, the remaining red wine vinegar, a tablespoon of pickled pepper brine, and Dijon mustard. Mix everything vigorously until the yolks combine and start to form a creamy texture similar to mayonnaise. Add the sliced peppers and meat. Adjust the seasoning with salt and pepper to your liking.
Summary:
- Calories: 1520 kcal
- Fat: 109 g
- Protein: 95 g
- Carbs: 44 g
- Potassium: 2500 mg
- Magnesium: 179 mg