Romesco Egg Salad
Published March 27, 2023
Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
8 large eggs
⅓ cup extra-virgin olive oil
2 tablespoons sherry vinegar or red wine vinegar
½ teaspoon smoked paprika
1 small garlic clove, finely grated
½ cup coarsely chopped jarred, roasted red peppers
Salt and pepper
⅓ cup roasted, salted almonds, coarsely chopped, plus more for garnish
¼ cup coarsely chopped parsley leaves and stems, plus more for garnish
Nutritional analysis per serving (3 to 4 servings)
5 grams carbs; 372 milligrams cholesterol; 381 calories; 21 grams monosaturated fat; 5 grams polyunsaturated fat; 6 grams saturated fat; 34 grams fat; 2 grams fiber; 371 milligrams sodium; 16 grams protein; 2 grams sugar
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.
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Preparation
- Step 1
Bring a large pot of water to a boil, then gently add the eggs and simmer for 9 ½ 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
Comments
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.
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.
A 9 1/2 minute boiled egg is a hard boiled - not soft boiled - egg.
A very different take on egg salad. I love smoked paprika. Not stiff enough for a sandwich, but bread is quite good dipped in the dressing.
Wonderful! As is often the case, I used less oil and more of all the accompaniments (pepper, almonds, parsley)
Left over easter eggs, slightly stale sliced almonds I toasted to light brown, and no parsley, because we couldn't wait long enough to go buy some. Soooo good, and the canned red peppers made the perfect salad.