Egg Salad
Thomas J. Story
This recipe from Los Angeles restaurant Yangban Society is ridiculously easy to make and made all the more delicious thanks to a generous dollop of briny cured trout roe.
How to Make It
1
Set up a steamer basket and steam the eggs, covered, for 9 minutes. Meanwhile, set up an ice bath by filling a large bowl with about 4 cups combined ice and water. Once eggs are cooked, transfer them immediately to the ice bath. When completely cooled, peel eggs.
2
Chop the eggs roughly and transfer to a large bowl. Add minced chives and chopped dill. Add 1 cup mayonnaise and mix. Taste. Add remaining mayonnaise if desired.
3
Keep refrigerated until it’s time to serve, then top with cured trout roe.
Ingredients
8 medium eggs
¼ cup minced chives
¼ cup chopped dill
1 to 1 1/2 cups Kewpie mayonnaise, or other mayonnaise
2 tbsp cured trout roe
Directions
1
Set up a steamer basket and steam the eggs, covered, for 9 minutes. Meanwhile, set up an ice bath by filling a large bowl with about 4 cups combined ice and water. Once eggs are cooked, transfer them immediately to the ice bath. When completely cooled, peel eggs.
2
Chop the eggs roughly and transfer to a large bowl. Add minced chives and chopped dill. Add 1 cup mayonnaise and mix. Taste. Add remaining mayonnaise if desired.
3
Keep refrigerated until it’s time to serve, then top with cured trout roe.
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