Theo's Egg Salad Sandwich
(featured in The Oregonian, April 20, 2003)
Even though eggs are in just about every refrigerator in America, they still seem to bewilder people when it comes to using them raw to make an emulsion and hard-cooking them to perfection (After all, there's no way to see inside an egg or insert a thermometer for doneness). So, follow Ken's Artisan Bakery's Theo Taylor's simple instructions and remember what Oscar Wilde once said: "An egg is always an adventure."
Makes 2 to 4 sandwiches
6 large eggs, hard-cooked and peeled (see Note)
3/4 cup Theo's Fresh Mayo (see below) or prepared mayonnaise, divided
2 teaspoons mustard, preferably stone ground or whole grain
2 teaspoons finely chopped green onions, white and some pale green parts
1 teaspoon chopped fresh thyme
Kosher salt and freshly ground pepper
4 to 8 large slices fresh rustic-style bread
4 to 8 partial leaves of Romaine or green leaf lettuce
Chop the eggs into large dice and place in a medium mixing bowl. Add 1/2 cup of the mayonnaise, the mustard, green onions and thyme. Mix well, adding more mayonnaise, if desired. Salt and pepper to taste.
Place 2 to 4 slices of bread on a work surface. Top each with a lettuce leaf. Spoon the egg salad on top, cover with the remaining slices. Cut in half and serve.
Note: To hard-cook eggs, first choose eggs that are a few days to a week old to ensure easy peeling. Place the eggs in a saucepan large enough to hold them in a single layer. Add tap water to cover by 1 inch. Set over medium-high heat and cook, uncovered, until the water is at a gentle boil. Cover, turn the heat off, and leave the eggs in the water for 12 to 15 minutes, depending on the size of your eggs and the consistency you like. Tilt the pan over the sink and drain off the hot water. Cover the eggs with cold water. When cooled, break the shell lightly all around by rolling it on the work surface. (For easy peeling, some people—when the eggs are cool enough to handle—give the rounded end a tap of the side of the sink and then return the cracked egg to the pan to cool completely.)
Theo's Fresh Mayo
Makes about 2 1/2 cups
3 large egg yolks, at room temperature (see Note)
1 1/2 tablespoons strained fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt, or more to taste
2 cups extra-virgin olive oil, divided
Combine the egg yolks, lemon juice, mustard and salt in a large bowl. Whisk vigorously until smooth and light. One drop at a time, whisk in about 1/2 cup of the oil. Once the mixture begins to thicken, whisk in the remaining 1 1/2 cups oil in a slow, steady stream, making sure each addition is blended before adding more. Taste and adjust the seasonings, if necessary. Keep refrigerated and use within 2 days.
Note: Since this mayonnaise contains raw egg, it is important to use the freshest eggs possible that are free of cracks and have been kept refrigerated. Since raw egg carries the risk of bacterial growth that can cause salmonella poisoning, it should not be served to people in high-risk groups, such as the elderly, the very young, the chronically ill, and pregnant women.
adapted from Theo Taylor, Ken's Artisan Bakery
This recipe is recommended for the beginning to intermediate cook.