It's all about those fudgy yolks.
Have you heard of jammy eggs?
In the past five years, every food magazine and social media account has featured at least one photo of the now-iconic 6 ½- minute egg, neatly split in half, showing off its perfectly fudgy orange-yellow yolk.
I don’t specifically follow food trends, but occasionally a trendy food happens to fall into a recipe I am working on—as happened with this jammy egg salad.
Light and creamy, rich and herbaceous, this jammy egg salad is my new favorite way to prepare eggs. The soft, fudgy yolks mingle with the mayonnaise to create luscious creamy sauce, while the mustard, dill, and vinegar bring a touch of freshness that beautifully balances out the richness.
This jammy egg salad would be delicious on anything, from seeded crackers to Romaine lettuce cups, but it is particularly delicious with this asparagus toast. Here the crispy bread brings a delightful crunch to the soft egg, while the sauteed asparagus contribute umami and the pickled onions offer a bright acidic pop. Eaten all together, this simple, delicious dish is perfect for a variety of occasions, from a simple weekday lunch to a fancy weekend brunch or tea. And with Mother’s Day coming up, it’s definitely worth considering!
Whether you’ve never heard of the jammy egg before or keep an entire carton in your refrigerator at all times, I hope you’ll try them in this new setting. Their trademark fudgy center transforms the typical, somewhat pedestrian egg salad into something truly special. And on top of toasted sourdough and with sauteed asparagus, how can you go wrong?
Enjoy!
Jammy Egg Salad and Asparagus Toast
(Serves 4)
For the jammy egg salad:
6 eggs
2 tbsp. mayonnaise
1 ½ tbsp Dijon mustard
1 tsp apple cider or white wine vinegar
2 tbsp chopped dill
½ tsp Diamond Crystal kosher salt
Freshly cracked black pepper
For the asparagus:
½ pound asparagus, trimmed
1 tbsp olive oil
½ tsp Diamond Crystal kosher salt
Freshly cracked black pepper
To assemble:
4 thick slices sourdough bread
Additional olive oil
Diamond Crystal kosher salt
Pickled Red Onions
For the pickled red onions:
1 red onion, sliced thinly
¾ cup white wine vinegar
½ teaspoon Diamond Crystal Kosher salt
½ teaspoon sugar
Method
For the jammy egg salad:
Fill a saucepot with water and heat until boiling. Carefully ease eggs into the hot water; simmer for 6 ½ minutes. Meanwhile, set up an ice bath by filling a large bowl halfway with cold water and adding several ice cubes. As soon as the 6 ½ minutes are up, transfer eggs to the ice bath and cool completely.
When cool, peel by cracking the eggs against the bottom of the ice bath bowl so the shells shatter. Starting with the air pocket at the bottom of the egg, ease your fingers between the shattered shell and the membrane and peel off the membrane and the shell together. Pat peeled eggs dry, transfer to a mixing bowl, and tear into bite-sized pieces, using two forks. Fold in mayonnaise, mustard, vinegar, dill, salt, and pepper until just combined. Keep at room temperature if serving immediately; otherwise transfer to an airtight container and refrigerate.
For the asparagus:
Bring a large pot of heavily salted water to a boil. Create another ice bath, or strain out the egg shells and reuse egg ice bath. When the salted water is boiling, add the asparagus and cook until a paring knife slides in easily and the asparagus is tender (but not mushy), about 3 minutes. Transfer directly to ice bath until cool, then remove and drain.
Heat olive oil a metal saute pan over medium high heat; add asparagus and season with salt and pepper. Saute, tossing lightly, until hot and lightly caramelized in spots.
To assemble:
Preheat the oven to 350 degrees. Drizzle bread with olive oil and place on baking sheet. Toast bread in the oven until golden brown but still soft in the middle, about 5 minutes.
To serve, top toast with 3-4 spears of asparagus and a heaping spoonful of the jammy egg salad. Garnish with pickled onions and dill.
For the pickled red onions:
Bring 2-3 cups of water to a boil on the stove (using a tea kettle is ideal). Place the sliced red onion in a colander and set over the sink. When the water is boiling, pour it carefully over the red onion, allowing the water to run down the drain. This blanches the onion, removing some of its bite.
In a large glass bowl (avoid metal or plastic), whisk together vinegar, sugar, and salt. Shake excess water off the red onions and add to the vinegar solution. Stir so the onions are evenly coated, then cover and refrigerate for at least 1 hour.
Note: pickled onions will keep for a long time in the refrigerator. Make sure to store them in glass (metal might react with the vinegar and plastic containers will absorb the strong flavors). Serve with everything from rich meat braises to roasted vegetables to rice pilaf.
Originally posted May 6, 2021.
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