Egg Salad with Lemon Garlic & Parsley Aioli
Recipe by Dragon
I don't know about you, but during our Easter I always have an abundance of hard boiled eggs around the house. I don't need any better excuse to make my favourite egg salad sandwich. For me, the star of this dish is the Lemon Garlic & Parsley aioli. Nothing beats homemade. This recipe makes a lot of aioli but don't worry, it will keep in the fridge for up to a week. Enjoy!
Makes: 1 1/2 cups
Ingredients:
4 eggs, hard boiled and peeled
2 slices of your favourite bread, toasted
Aioli:
1 egg
1 teaspoon Dijon
2 garlic cloves
1/4 cup fresh parsley, chopped
2 tablespoons fresh lemon juice
1 cup sunflower oil
Salt and pepper to taste
Directions:
1. Make the aioli first. In blender combine egg, Dijon, garlic, parsley and lemon juice.
2. Process at high speed until completely combined.
3. With bender still on, add the oil in a slow stream and blend until mixture is fluffy and creamy. (If the aioli gets too thick, add a little cold water and continue blending)
4. Season with salt and pepper to taste. Refrigerate until ready to use.
5. Chop the eggs and place bowl. Add as much of the aioli as you wish and stir gently to combine. Season with salt and pepper. Smear the mixture on the bread to make a sandwich and serve.
Recipe by Dragon
I don't know about you, but during our Easter I always have an abundance of hard boiled eggs around the house. I don't need any better excuse to make my favourite egg salad sandwich. For me, the star of this dish is the Lemon Garlic & Parsley aioli. Nothing beats homemade. This recipe makes a lot of aioli but don't worry, it will keep in the fridge for up to a week. Enjoy!
Makes: 1 1/2 cups
Ingredients:4 eggs, hard boiled and peeled
2 slices of your favourite bread, toasted
Aioli:
1 egg
1 teaspoon Dijon
2 garlic cloves
1/4 cup fresh parsley, chopped
2 tablespoons fresh lemon juice
1 cup sunflower oil
Salt and pepper to taste
Directions:
1. Make the aioli first. In blender combine egg, Dijon, garlic, parsley and lemon juice.
2. Process at high speed until completely combined.
3. With bender still on, add the oil in a slow stream and blend until mixture is fluffy and creamy. (If the aioli gets too thick, add a little cold water and continue blending)
4. Season with salt and pepper to taste. Refrigerate until ready to use.
5. Chop the eggs and place bowl. Add as much of the aioli as you wish and stir gently to combine. Season with salt and pepper. Smear the mixture on the bread to make a sandwich and serve.
Posts
No comments:
Post a Comment