Nancy silverton’s egg salad with bagna cauda toast

Indulge in the rich flavors of Nancy Silverton's egg salad with a delightful twist of bagna cauda toast. A perfect blend of savory and creamy ingredients.

Ingredients:

• 13 extra-large eggs plus 2 extra-large egg yolks, divided
• Kosher salt
• 2 teaspoons champagne vinegar (or white wine vinegar)
• 2 teaspoons fresh lemon juice
• 3/4 cup neutral oil (like grapeseed)
• 1/4 cup extra-virgin olive oil
• 1 medium to large garlic clove, peeled
• 2 to 4 tablespoons minced fresh chives (depending on your serving dish)
• 8 tablespoons (1 stick) unsalted butter
• 1/2 cup extra-virgin olive oil + more for brushing the bread
• 20 anchovy fillets, about 60g (preferably salt-packed, rinsed and backbone removed), finely chopped and smashed to a paste with the flat side of the knife
• 11 to 13 medium to large garlic cloves, peeled (divided)
• Six or eight 1/2-inch-thick slices from a loaf of country bread
• Maldon sea salt (or another flaky sea salt such as fleur de sel)

Instructions:

1. For the Egg Salad with Homemade Garlic Mayonnaise
2. To create the garlic mayonnaise: Start by mixing vinegar and lemon juice in a small bowl. Combine neutral oil and olive oil in a measuring cup. Place the 2 egg yolks in a mini food processor. You can also whisk vigorously by hand if you don't have a food processor. Grate the garlic into the food processor bowl with the yolks using a fine Microplane. Add 1 teaspoon of kosher salt and blend for around 30 seconds until the mixture turns pale yellow. If the mixture is not blending well, gradually add some of the vinegar-lemon juice mixture until it blends properly. Slowly add a few drops of the combined oil and pulse to mix the oil into the egg mixture. While the machine is running, slowly pour 2 or 3 tablespoons of the remaining oil a few drops at a time until the egg and oil are smoothly combined.
3. Stop the food processor, remove the lid, scrape down the sides with a rubber spatula, and add a teaspoon of the vinegar-lemon juice mixture. Put the lid back on and pulse to mix. Keep adding the oil slowly with the machine running until you have added about half of the oil. Pause the machine and add another teaspoon of the vinegar-lemon juice mixture. Continue adding the remaining oil in a steady stream while the machine is running until the mayonnaise thickens. Add the rest of the vinegar-lemon juice mixture and pulse to combine. If the mixture becomes too thick at any point, you can thin it out with a bit of water. If the mayonnaise breaks, don't worry! Refer to the linked video above for tips on how to fix it.
4. You can use the mayonnaise in the egg salad or store it covered in the refrigerator for up to 3 days. This recipe yields about double the amount of mayonnaise needed for the egg salad, so you can use the extra as a dip or spread, even in egg salad sandwiches.
5. To cook perfect hard-boiled eggs: Bring a large saucepan of water to a boil over high heat. Add 1 tablespoon of kosher salt. Gently add the 13 whole eggs, reduce the heat, and let the eggs simmer for 5 minutes. While the eggs are cooking, prepare an ice bath in a bowl and lay paper towels on a plate.
6. Turn off the heat and let the eggs sit in the hot water for 5 minutes. Take out one egg, crack it open, and check the yolk. The yolk should be bright yellow and firm but slightly moist in the center. If it's not set yet, leave the rest of the eggs in the hot water for another minute. Once done, move the eggs to the ice bath to cool. Peel the eggs under running water when they are cool, and place them on the paper towels to dry.
7. To prepare the egg salad: Separate the egg whites from the yolks and place the yolks in a large bowl. Break the yolks into halves and add them to the bowl. Cut the whites into small pieces and add them to the yolks. Season with kosher salt to taste. Mix in 1/2 cup of the mayonnaise and stir vigorously with a rubber spatula until well combined. Adjust the seasoning to taste. Serve or refrigerate the egg salad for up to 2 days. When serving, transfer the egg salad to a deep bowl, forming a mound, and sprinkle generously with chives.
8. For the Bagna Cauda Toasts
9. To prepare the bagna cauda: Combine butter, 1/2 cup of olive oil, and anchovies in a small saucepan. Grate 10 to 12 cloves of garlic into the pan using a fine microplane. Cook over medium heat until the anchovies dissolve and the garlic becomes soft and fragrant, stirring constantly to prevent browning. Reduce the heat to low and let the bagna cauda simmer for another 2 to 3 minutes to blend the flavors.
10. Turn off the heat and let the bagna cauda sit in the pan until ready to use. Serve warm. Stir the ingredients again before serving and occasionally while it's on the table.
11. To make the toast: Preheat the oven to 350°F with the oven rack in the middle position. Place the bread slices on a baking sheet, brush the tops with olive oil, and bake for 15 to 20 minutes until golden brown and crispy. Remove from the oven and rub the oiled side of each toast with the remaining garlic clove.
12. To serve: Stir the bagna cauda and spread 1 tablespoon on each toast. Place the remaining bagna cauda in a small saucepan or bowl with a spoon. Sprinkle parsley and sea salt on each toast, stack them artfully on a platter, and serve with the bowl of egg salad.

Summary:

• Calories: 5689 kcal
• Fat: 515 g
• Protein: 148 g
• Carbs: 126 g
• Potassium: 2097 mg
• Magnesium: 251 mg