Not Your Mamma’s Egg Salad
Happy Pasquetta! That’s the holiday after Easter when Italians all have off from work and school and take off to the country for picnics and another day of rest. Typically, they eat cold foods like leftover frittata or pizza rustic, but many people have leftover hard boiled eggs too and use them for egg salad mixed with mayonnaise.
Instead of the typical egg salad, try this different version (no mayo at all) from culinary legend Paula Wolfert, the most famous cook you’ve never heard of. Born in the U.S., she’s written nine cookbooks and has lived in Morocco before it was a travel destination on every Millenial’s to-do list. Sadly, she was diagnosed with Alzheimer’s disease, and the book “Unforgettable,” by Emily Kaiser Thelin, tells of her journey from a childhood in Brooklyn, to living around the world and bringing her recipes to American cooks through her cookbooks and magazine articles.
The book also addresses Wolfert’s disease and how she is dealing with it through a brain-healthy diet. If you’ve never heard of her before, you’ll learn a lot about this influential cookbook writer in this book, and find lots of intriguing recipes too, including this one for a mint-laced egg salad.
Oh, and if you want a fail-proof primer on making perfect hard-boiled eggs, click here.
Buona Pasquetta!
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Not Your Mamma's Egg Salad
Author: Paula Wolfert via Ciao Chow Linda
Ingredients
- 4 large eggs, boiled (see Ciao Chow Linda archives on "How to make perfect hard boiled eggs"
- 1 to 2 cups slivered mint leaves
- (depending on the intensity of the mint)
- 1 cup thinly sliced green onions, white and green parts
- 2 teaspoons mild red pepper flakes, preferably Marash
- 2 tablespoons fruity extra-virgin olive oil
- juice of ½ lemon
- flaky sea salt
Instructions
- Peel the eggs.
- Using the large holes of a box grater, and working over a large bowl, grate the eggs.
- Add the mint, green onions, and red pepper flakes and mix well.
- In a small bowl, whisk together the olive oil and lemon juice to taste, then drizzle over the egg mixture and toss to coat lightly and evenly.
- Season with salt.
- Serve at room temperature or slightly chilled.
This Post Has 3 Comments
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This sounds wonderful; the no mayo part makes it particularly appealing to me. And what a lovely paean to the divine Paula Wolfert. Hers is a story that needs to be widely told. Buona Pasquetta a tutti!
I will have to try this recipe, Linda. I love eggs
A belated Happy Pasquetta back at you Linda. We celebrate the day after Easter in a similar way. Here it’s called Annandag påsk or Easter Monday. We were off to the forest yesterday for a hike and a picnic. Sure wish we would have had some of your egg salad as it sounds yummy. I’ve never had an egg salad with olive oil. I must give this a try. Thanks for sharing.