I've been experiencing something of an egg salad renaissance lately. Frankly, it was never a sandwich filling I'd given too much thought—until a few weeks ago. Since this mysterious craving started developing, I've been seeking them out around town and mixing up a few on my own in hopes of finding the best.
So far this recipe for Deviled Egg Salad with Anchovies, Hot Smoked Paprika, and Tomato from Melissa Clark's In the Kitchen with A Good Appetite might just be my favorite yet. This version incorporates Spanish influenced ingredients—smoked paprika and anchovies—into the mayonnaisey mix. The salad has a touch of smoke and heat, and an umami kick thanks to the anchovies. Served on slices of toasted whole-grain bread with a slice or two of sweet tomato and a handful of peppery arugula, or eaten out of the bowl (yes, I did), this egg salad is certainly going to make its way into my weekday lunch rotation.
As always with our Cook the Book feature, we have five (5) copies of In the Kitchen with A Good Appetite to give away this week.
- 3 tablespoons mayonnaise
- 2 anchovies, minced
- 1/2 teaspoon apple cider vinegar
- Pinch smoked paprika
- 1 garlic clove, minced
- Pinch kosher salt
- 2 large eggs, hard-cooked and chopped
- 4 slices bread, toasted
- 1 tomato, sliced
In a large bowl, mix together the mayonnaise, anchovies, vinegar, and paprika. On a cutting board, use the flat side of a knife to mash together the garlic and salt until a paste forms (or use a mortar and pestle). Add the paste to the bowl and toss to combine. Mix in the eggs.
Divide the salad between 2 slices of bread, top with tomato, and sandwich with the remaining 2 bread slices. Serve immediately.