oeufs mayo

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As much as French culture usually nails the appetizing part of life, these little guys I was wildly skeptical about. Compared to buttery croissants, oozy crepes and macaron, hard-boiled eggs with mayonnaise seems possibly like the very last thing you would want to eat.

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But, my friends, per usual, the French have it right. The combination of the egg, a homemade herby mayo, fresh heirloom tomatoes and butter lettuce is killer. It almost feels as though you are eating all the best bits of egg salad, without the sad, cafeteria undertones.

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Also, if you haven’t made mayonnaise, nows the time to start. There is a time and a place for the good ole jar of mayo (a.k.a the perfect BLT, coming soon), but homemade mayo I could eat with a spoon.

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In fact, I was indeed eating it with a spoon. For testing.

Using a food processor allows this mayo to be hassle free, and the same technique could be applied to make garlic aioli, my other favorite French condiment that I also eat with a spoon. For testing. No other reason.

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This would make a good appetizer for a Frenchy meal, or a good snack eaten straight out of your fridge. I was finding myself rolling the egg, tomato and mayo all up with the lettuce to create an all-in-one snack parcel perfect for one-bite eating. I recommend it, if only for testing.

oeufs mayo
adapted from david lebovitz

1 large egg, at room temp
1/2 teaspoon salt
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon dijon mustard
3/4 cup neutral oil (I used sunflower, canola would also work)
1 tablespoon minced shallots
1-ish teaspoon chopped dill
1-ish teaspoon chopped basil
1-ish teaspoon chopped chives
Pinch of granulated sugar

9 hard-boiled eggs
Heirloom tomatoes, for garnish
Butter lettuce

how-to: 

Crack the egg into a food processor and add salt, lemon juice and half of the mustard. With the motor running, drizzle the oil in, very slowly to start. Once you’ve gotten about halfway you can add a bit more quickly, but still slow. Add the shallots, herbs, and sugar and pulse to combine.

Place butter lettuce on plates, top with halves of the hard boiled eggs and tomatoes, and spoon mayonnaise on top. Garnish with fresh herbs. Bon appetit!

lox bagel salad

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You know when you feel like a bagel but should definitely eat some greens? Me too.

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I know that feeling oh so well – and I’m here for you today with a bagel salad, so that none of those feelings go without reward.

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Smoked salmon meets tender greens. Red onions get soaked in a bit of water to soften the bite (though go without if you’re feeling spicy). Capers get sprinkled and eggs get soft boiled and peeled. Here we go, it’s happening. Bagels get chopped into little pieces, drizzled with oil, sprinkled with salt and toasted up til golden.

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Mustard gets all mixed up with dill and oil to make a dressing fit for a king. You should probably start to make your own dressing – it’s easy and oh so good. My life has been one cake and event and work shift after another, so I can vouch for the simplicity of this salad. It’s easy. And it’s what you should have for dinner tonight. I’m not even going to give you perfect amounts for anything because it’s a salad and you can do this.

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lox bagel salad

Greens (mixed greens, baby kale, arugula, your pick).
Smoked salmon
Capers
Red onion, sliced, and soaked in cold water
Bagels, any flavor, cubed.
Mustard-Dill Dressing (recipe follows).

Preheat oven to 350°F. Toss the bagel cubes with olive oil and salt and place in oven until golden, with a bit of give on the inside. This time can change based on how big your cubes are, so start checking at 10 minutes. Place salad, toppings, and croutons in the bowl (along with anything else you’re feeling like). Top with dressing and serve!

mustard dill dressing: makes a little over half a cup, multiply as needed

1/2 cup olive oil
1 clove garlic, minced
1 teaspoon dijon mustard
1 teaspoon whole grain mustard
2 teaspoons chopped dill
1/4 teaspoon salt
black pepper to taste