Eggs Kejriwal
Tejal Rao
2736 ratings with an average rating of 5 out of 5 stars
2,736
10 minutes
Romesco Egg Salad
- Total Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:3 to 4 servings
- 8large eggs
- ⅓cup extra-virgin olive oil
- 2tablespoons sherry vinegar or red wine vinegar
- ½teaspoon smoked paprika
- 1small garlic clove, finely grated
- ½cup coarsely chopped jarred, roasted red peppers
- Salt and pepper
- ⅓cup roasted, salted almonds, coarsely chopped, plus more for garnish
- ¼cup coarsely chopped parsley leaves and stems, plus more for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
381 calories; 34 grams fat; 6 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 5 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 16 grams protein; 371 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Bring a large pot of water to a boil, then gently add the eggs and simmer for 9½ minutes. Transfer to an ice bath to cool. (Eggs can be boiled and refrigerated up to 3 days ahead.)
- Step 2
In a large bowl, stir together the olive oil, vinegar, smoked paprika, garlic and red peppers. Season with salt and pepper.
- Step 3
Peel the eggs, then cut each into 8 pieces by quartering each lengthwise, then halving the wedges crosswise. Add the eggs, almonds and parsley to the bowl, season generously with salt and pepper and stir gently to combine. Taste an egg and add more salt and pepper until you can taste each element vividly. For a creamier, scoopable salad, mash the egg with your spoon or fork, then stir vigorously; as the yolks mix with the oil, they’ll bind the salad together. Garnish with more almonds, parsley and black pepper as desired. While best eaten shortly after it’s made, salad will keep refrigerated for up to 3 days.
Private Notes
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Cooking Notes
Larry K
A 9 1/2 minute boiled egg is a hard boiled - not soft boiled - egg.
Cindy
I made this for lunch today and it's pretty perfect. I'd reduce the 1/3 cup olive oil to a slightly smaller amount, but overall this is absolutely delicious. I'll be making this one again and again.
Tommy K.
I made this but added three tins of anchovy -- delicious! Note that more garlic is needed than what this calls for -- I added two bulbs of garlic and some onion to this. Delectable.
David shepherd
Try unsalted, pan-toasted pistachios in place of the almonds.
Lee Ellman
I am going to make eier mit tsibiles (Jewish eggs and onions) from the NYT cooking newletter earlier this week and this salad as a brunch for Passover. What great flavors to serve on top of matzo!
LL
Add tin of anchovies
Naz
Deconstructed romesco is brilliant. I usually blend the ingredients for a creamy romesco sauce - but having everything chopped for texture was a delicious new take on an old favorite. It marries well w/ the eggs. 6-7 minutes for soft boiled, 9 minutes = hard boiled. I did crave bit of brine here, capers or anchovies could've been nice. Finally I didn't have smoked paprika but regular paprika worked just fine. Love the creativity in this recipe and will be making again!
cyndy
I agree on reducing olive oil to 1/4 c. I also added marinated artichoke hearts, sliced onion, anchovies and arugula for a greener salad. Very tasty!
Dagwood
Steam your eggs in a steamer basket. Approx. 6 min for runny, 9 min for soft boiled, 12 for hard. Better texture than boiled, much easier to peel, and the hard ones won't get the weird green ring.
N
Larry K The cook time for a soft or hard boiled egg is heavily dependent on the altitude you live at.
WK, Bellingham, WA
Made a 1/2 recipe of this last night for 2. Doubled the garlic & smoked paprika, added half again as much roasted pepper. Adaptable & really nice play of textures. Would be good with prawns, or with vegetables like new potatoes or steamed cauliflower. Was lovely with Pierre Franey's sauteed Chicken Breasts with Lemon, steamed rice on the side.
Erin Dustin
This is delicious. I only had three hard boiled eggs to use up so I added some crumbled bacon and avocado to make a more substantial lunch.
evmcg
I cooked the eggs for eight minutes and they came out perfect. But, I am at 5,000 feet. Timing may be a little different at lower elevations.
dlt
Slightly smashed whites with fork to make a more "traditional" egg salad to serve on slices baguette. Added pinch more smoked paprika. It was a clear winner for guest and I'll continue to make it this was for appetizers.
Sharon
I have to ask Tommy K as well - 2 bulbs of garlic, and 3 tins of anchovies? Goodness!
lmas
I made this almost exactly as is- but I had no parsley so substituted celery heart/leaves, which was fantastic. Served it heaped on top of a piece of olive oil griddled sourdough. Fantastic.
mary kate
Amazing. Hoping leftovers taste as good tomorrow for lunch at work as they do right now. I also added extra garlic as other reviewers suggested.
Mikey in San Diego
I doubled the peppers, halved the olive oil, and served it with some arugula and it was flawless.
jcf
Try this for quinoa bowl.
DET
Substituted roasted pumpkin seeds for the almonds and arugula for the parsley. Served on buttered toast. Very delicious!
Andrea
I happen to have some smoked almonds so I am going to use those which I think will go well with the smoked paprika. I will take the advice and add anchovies!
Lily
Wow! So tasty. I love egg salad but this takes it to another level. I used less olive oil and it was still plenty rich. Served with crusty bread and a salad. *chef’s kiss*
maria
Third time making this delicious dish. I think the sweet spot for the eggs is 7 minutes. Firm whites, gooey yolks that blend well with the mixture. Used fresh basil this time — it’s what I had. Wonderful.
carol
Omigosh, really loved this new way to make/serve egg salad ! Since I’m not too picky about hard vs soft boiled egg in a salad, I will very likely opt for saving time with some store bought pre-boiled eggs next time I make this…
David R
I blindly followed the instructions and ended up with hard-boiled eggs, which is of course what you get after a 9.5-minute simmer. Nevertheless, delicious. I'll make again.
Carol
This is fantastic exactly as written. I rarely eat eggs since they skyrocketed in price, but made it because the recipe sounded so good. This will definitely go on rotation if eggs ever come down in price.
Alex
Delicious flavor! I added pearled couscous, garbanzo beans, and feta to fill it out and make a light, summery dinner out of it. Very adaptable--going in my regular rotation!
Val
I don’t know how this recipe got saved in my recipe box under breakfast, but I’ll be eternally grateful. Almost couldn’t wait for the toast. Per other comments, half the oil, basil in place of parsley (had one not the other), some chopped kalmata olives for the anchovy/caper layer. Yum.
Dee
Oh. My. Word. Regular egg salad (hard boiled eggs, mayo, salt and pepper) is my guilty pleasure, but this is so healthier — and delicious! It’s my new go-to for egg salad. I soft boiled the eggs for 6 minutes, probably could have gone another minute but it mixed well. Used only 1/4 cup olive oil, which was fine. Roasted a red pepper — didn’t have any bottled. Used more almonds. But otherwise followed it to a tee. So, so good!!
Lynne
Wow! This surely is a keeper! I mounded it on a piece of toasted country bread for breakfast. Yum.
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