Ingredients

1 pound new or other small waxy potatoes, halved if large
2 tablespoons olive oil
Kosher salt, freshly ground pepper
1 ounce finely grated Parmesan (about 1 cup), divided
Gribiche Dressing (for serving)

Directions

Preheat oven to 425°. Drizzle potatoes with oil on a large rimmed baking sheet and toss to coat; season with salt and pepper. Roast, tossing once, until golden brown and tender, 20–25 minutes. Remove potatoes from oven and scatter half of Parmesan over top. Roast until cheese is melted, about 1 minute. Remove from oven and toss just to evenly coat potatoes.

Transfer potatoes to a platter and top with remaining Parmesan; season with pepper. Spoon dressing over top.

Jammy Eggs and Feta Flatbreads with Herbs

Jammy Eggs and Feta Flatbreads with Herbs

2 servings

Ingredients

4 large eggs
¼ cup feta
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Kosher salt, freshly ground pepper
Palmful of chopped tender herbs (such as tarragon and/or chives)
2 warm flatbreads or slices of toast

Directions

Carefully lower eggs into a small saucepan of gently boiling water; cook 7 minutes. Transfer to a bowl of ice water and let sit until cool enough to handle; drain. Peel eggs; tear into large pieces.
Coarsely mash feta in a small bowl with lemon juice and oil; season with salt and pepper. Gently fold in eggs.
Spoon egg mixture over flatbreads and top with herbs.

Soy-Marinated Eggs

Soy-Marinated Eggs

6 servings

Ingredients

6 large eggs
5 garlic cloves, peeled
3 dried chiles de árbol or 1 tsp. crushed red pepper flakes
¾ cup soy sauce
3 Tbsp. mirin (sweet Japanese rice wine)
2 Tbsp. unseasoned rice vinegar
Toasted sesame seeds (for serving; optional)

Directions

Gently lower eggs into a large saucepan of boiling water. When water returns to a gentle boil, cook 7 minutes. Using a slotted spoon, transfer to a bowl of ice water and let cool 2 minutes (eggs may still be a little warm). Remove eggs from ice water and peel.
Meanwhile, bring garlic, chiles, soy sauce, mirin, vinegar, and 2 cups water to a boil in a medium saucepan. Reduce heat; simmer 5 minutes. Remove from heat and add eggs. Let sit at least 1 hour.
To serve, drain eggs, quarter, and sprinkle with sesame seeds if desired.

Arctic Char with Greens and Gribiche Dressing

Arctic Char with Greens and Gribiche Dressing

4 servings

Ingredients

4 5–6-ounce skin-on arctic char fillets
Kosher salt, freshly ground pepper
1 tablespoon olive oil
4 cups mixed greens (such as watercress, mizuna, and/or arugula
Gribiche Dressing (for serving)
Kosher salt, freshly ground pepper

Directions

Season fish with salt and pepper. Swirl oil in a cold large nonstick skillet to coat; lay in fish in the pan, skin side down. Set over medium heat and cook fish, occasionally pressing down lightly (lightly!) on fillets to ensure skin is in even contact with the pan until the skin is deep golden brown and flesh is opaque around the edges, 6–8 minutes. Turn fillets and cook just until opaque on the flesh side, about 1 minute longer. Transfer to a platter.

Gently toss greens in a medium bowl with enough dressing to lightly coat; season with salt and pepper. Scatter over fish and spoon some additional dressing on top.

Deviled Eggs with Crispy Shallot Gremolata

Deviled Eggs with Crispy Shallot Gremolata

8 Servings

Ingredients

12 large eggs
¾ cup of vegetable oil
1 large shallot, thinly sliced into rings
Kosher salt
½ cup mayonnaise
2 teaspoons Dijon mustard
1 tablespoon fresh lemon juice, plus more
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh parsley
1 teaspoon finely grated lemon zest
Special Equipment
A large star tip and a pastry bag

Directions

Place eggs in a medium pot and cover with water. Bring to a boil, remove from heat, and cover. Let sit for 9 minutes. Remove eggs with a slotted spoon and transfer to an ice bath.

Meanwhile, heat oil in a small saucepan over medium-high. Add shallots and cook, stirring occasionally, until golden brown and crisp, about 5 minutes. Remove with a slotted spoon and transfer to paper towels; season with salt and let cool.

Peel eggs and halve lengthwise. Pop-out yolks and place in a medium bowl; reserve whites. Add mayonnaise, mustard, and lemon juice to yolks and stir with a fork or whisk until very smooth; season with salt and more lemon juice, if desired.

Toss chives, parsley, lemon zest, and reserved shallots in a small bowl; season with salt.

Fit a pastry bag with a large star tip (or use a resealable plastic bag with a hole cut out in the corner). Scoop egg yolk mixture into pastry bag and pipe into egg whites. Top with shallot gremolata before serving.

Chicken Cobb Salad

Chicken Cobb Salad

4 servings

Ingredients

6 large eggs, room temperature
4 oz. bacon (about 4 slices)
2 Tbsp. sherry vinegar or red wine vinegar
1 Tbsp. Dijon mustard
1 tsp. sugar
¼ cup extra-virgin olive oil
Kosher salt, freshly ground pepper
8 cups coarsely torn frisée
½ rotisserie chicken, meat pulled from bones and shredded (about 2 cups)
2 large beefsteak and/or heirloom tomatoes, cut into wedges
1 ripe avocado, quartered

Directions

Bring 8 cups water to a boil in a large saucepan. Gently lower eggs into the water and boil 7 minutes for medium-set yolks. Immediately transfer eggs to a medium bowl of ice water and chill until cold, about 5 minutes. Peel eggs under running water; set aside.

Place bacon in a dry medium skillet and set over medium-low heat. Cook, turning occasionally, until brown and crisp, 8–10 minutes. Transfer to paper towels and let drain.

Add vinegar, mustard, sugar, and 1 Tbsp. water to rendered fat in skillet and whisk until smooth and emulsified. Gradually stream in oil, whisking constantly until a thick dressing forms; season with salt and pepper.

Arrange frisée on a large platter and season with salt and pepper. Drizzle about half of the warm dressing over. Cut eggs in half and arrange over frisée along with shredded chicken, tomato wedges, avocado, and bacon (break up bacon if desired). Season salad with salt and pepper and drizzle remaining dressing over.

Egg Salad Tartines with Mixed Herbs

Egg Salad Tartines with Mixed Herbs

Ingredients

Mayonnaise

1 large egg yolk
2 teaspoons Dijon mustard
Kosher salt
¼ cup olive oil
¼ cup of vegetable oil
4 teaspoons apple cider vinegar
½ teaspoon hot sauce
Freshly ground black pepper

Egg Salad and Assembly

8 large eggs
Kosher salt, freshly ground pepper
4 slices country-style bread, toasted, or focaccia
2 scallions, very thinly sliced
¼ cup torn basil leaves
¼ cup torn dill fronds
2 tablespoons ½-inch pieces chives
½ teaspoon finely grated lemon zest
1 teaspoon fresh lemon juice
Olive oil (for drizzling)

Directions

Mayonnaise

Combine egg yolk, mustard, and a pinch of salt in a medium bowl. Anchor bowl by setting it inside a towel-lined saucepan, which will afford you 2 free hands—1 for pouring and 1 for whisking. Whisk until very smooth.

Combine olive and vegetable oils in a measuring glass and pour into yolk mixture, drop by drop at first, then in a slow steady stream as mixture stiffens, until all the oil has been added. Whisk in vinegar and hot sauce; season with salt and pepper. Thin mayo with water if needed, adding a teaspoonful at a time until just loose enough to fall off a spoon.

Egg Salad and Assembly

Gently lower eggs into a large saucepan of boiling salted water, and cook, maintaining an active simmer, 9 minutes. Immediately transfer eggs with a slotted spoon to a bowl of ice water and stir until cool enough to handle about 1 minute. Drain, pat dry, and peel eggs. Tear eggs into large pieces and add to mayonnaise. Gently fold just to coat; season with salt and pepper. Spoon over bread.

Toss scallions, basil, dill, chives, and lemon zest in a small bowl. Add lemon juice, drizzle with oil, and season with salt. Toss to coat. Pile herbs on top of the egg.

Jammy Eggs with Paprika Aioli

Jammy Eggs with Paprika Aioli

Makes 8

Ingredients

4 large eggs, room temperature
2 jarred pepperoncini in brine
4 sprigs parsley
¼ cup mayonnaise
½ tsp. smoked or hot paprika
Kosher salt

Directions

Bring a small saucepan of water to a boil.
Using a spider or slotted spoon, carefully lower 4 eggs into boiling water. Set timer for 8 minutes. Fill a large bowl with ice water.
While eggs are boiling, do the rest of your prep: Drain 2 pepperoncini. Remove stems and finely chop. Transfer to a small bowl.
Pick off leaves from 4 parsley sprigs and finely chop (discard stems). Add to bowl with peperoncini.
Mix ¼ cup mayonnaise and ½ tsp. paprika in another small bowl.
When the timer goes off, remove eggs from boiling water with a spider or slotted spoon and transfer to an ice bath. Let cool 5 minutes.
Peel eggs, slice in half lengthwise, then sprinkle yolks with salt. Transfer eggs to a plate.
Top each egg with paprika mayo and pepperoncini salsa.

Tuna Nicoise Salad

Tuna Nicoise Salad

Ingredients

¾ cup extra-virgin olive oil
¼ cup fresh lemon juice
2 Tbsp. Dijon mustard
1 tsp. honey
1 tsp. freshly ground black pepper
1 tsp. kosher salt, plus more
6 large eggs
1 lb. green beans, trimmed and/or new or baby potatoes, halved if larger
4 cups seedless cucumbers
3 cups oil-packed tuna
Olives, capers, pepperoncini, pickles, or other pickled-briny ingredients (for serving)
Flaky sea salt

Directions

Whisk oil, lemon juice, mustard, honey, pepper, and 1 tsp. kosher salt in a medium bowl; set dressing aside.
Bring a medium pot of salted water to a boil. Carefully add eggs and cook 7 minutes. Using a slotted spoon, transfer eggs to a bowl of ice water (keep pot over high heat); chill until cold, about 5 minutes. Peel; set aside.
Meanwhile, add green beans and potatoes to the same pot of boiling water and cook until just tender, 2–4 minutes for green beans, 10–15 minutes for potatoes. Using a slotted spoon, transfer to the bowl of ice water; let sit until cold, about 3 minutes. Transfer to paper towels; pat dry.
To serve, slice eggs in half and arrange on a platter with cooked and raw vegetables and tuna. Top with pickled-briny ingredient(s), sprinkle with sea salt, and drizzle some reserved dressing over. Serve with remaining dressing alongside.
The dressing can be made 5 days ahead; cover and chill. Eggs can be boiled and vegetables blanched 2 days ahead; cover and chill separately.

Sauteed Asparagus and Morels with Gribiche Dressing

Sauteed Asparagus and Morels with Gribiche Dressing

4 servings

Ingredients

2 tablespoons olive oil, divided
1 pound asparagus, trimmed
Kosher salt, freshly ground pepper
1-pint morel or maitake mushrooms
Gribiche Dressing (for serving)

Directions

Heat 1 Tbsp. oil in a large skillet over medium-high. Cook asparagus, turning occasionally until lightly browned on all sides and crisp-tender, about 4 minutes; season with salt and pepper. Use tongs to arrange asparagus on a platter.
Heat remaining 1 Tbsp. oil in the same skillet. Cook morels, tossing from time to time until browned and crisp, about 5 minutes; season with salt and pepper. Spoon over asparagus, then spoon dressing over vegetables to your liking (you will probably have some leftover).

Pickled Egg Salad Crostini with Serrano Ham

Pickled Egg Salad Crostini with Serrano Ham

6 Servings

Ingredients

½ cup apple cider vinegar
½ cup distilled white vinegar
1 teaspoon sugar
1½ teaspoons kosher salt, plus more
6 large eggs
⅓ cup mayonnaise
¼ cup finely chopped fresh chives
2 tablespoons finely chopped fresh parsley
Freshly ground black pepper
12 slices ¼”-thick country-style bread or ciabatta
3 tablespoons olive oil
2 garlic cloves
Chervil or parsley leaves with tender stems (for serving)
12 slices Serrano ham or prosciutto

Directions

Bring vinegar, sugar, 1½ tsp. salt, and ½ cup water to a simmer in a medium saucepan. Let cool.
Meanwhile, place eggs in a medium saucepan and add water to cover by 2”. Bring to a boil, cover, and remove from heat. Let sit 10 minutes. Transfer eggs to a bowl of ice water to cool. Drain, peel, and return to bowl. Add pickling liquid; cover and chill at least 12 hours. Remove eggs from pickling liquid. Coarsely chop; mix with mayonnaise, chives, and parsley in a medium bowl. Season with salt, pepper, and some pickling liquid, if desired.
Preheat oven to 425°. Place bread on a baking sheet and drizzle with oil. Toast until golden brown, 5–8 minutes. Rub with garlic. Top each toast with pickled egg salad, some chervil, and a slice of ham.
Eggs can be pickled 1 week ahead. Keep chilled.

Gribiche (Hard-Boiled Egg) Dressing

Gribiche (Hard-Boiled Egg) Dressing

4 servings

Ingredients

6 cornichons, chopped
⅓ cup olive oil
2 tablespoons white wine vinegar
1 tablespoon chopped drained capers
1 tablespoon whole grain mustard
Kosher salt, freshly ground pepper
3 Hard-Boiled Eggs, coarsely chopped
2 tablespoons chopped herbs (such as tarragon and parsley)

Directions

Whisk cornichons, oil, vinegar, capers, and mustard in a small bowl to emulsify; season with salt and pepper. Gently mix eggs and herbs into the dressing. Taste and adjust seasoning if needed.
The dressing can be made 2 days ahead. Cover and chill. Bring to room temperature before using it.

Cold Soba Noodles with Jammy Eggs and Peas

Cold Soba Noodles with Jammy Eggs and Peas

4 servings

Ingredients

½ cup shelled fresh peas (from about 8 ounces pods), pods reserved
Kosher salt
1 serrano chile, thinly sliced
¼ cup kimchi juice (from a jar of kimchi)
3 tablespoons white or regular soy sauce
2 tablespoons unseasoned rice vinegar
1 teaspoon sugar
½ teaspoon grated peeled ginger
½ teaspoon toasted sesame oil
½ teaspoon chili oil, plus more for serving
6 ounces dried soba noodles
2 cups pea shoots (tendrils) or mâche
1 cup sliced quartered radishes
1 cup tatsoi or watercress greens
4 Jammy Soft-Boiled Eggs, quartered
Sliced scallions (for serving)

Directions

Cook peas in a pot of boiling salted water until tender, about 2 minutes. Drain; transfer to a bowl of ice water. Let cool, then drain. Set aside.
Bring pea pods (you should have about 4 oz.) and 1½ cups water to a boil in a small saucepan over medium heat. Reduce heat and simmer until vegetables are soft, 20–30 minutes. Strain through a fine-mesh sieve into a medium bowl; discard solids. Cover and chill stock until cold, about 30 minutes. (We think this is a great way to make use of vegetable trimmings, but if you find the idea more work than you want to do, use vegetable stock instead.)
Whisk chile, kimchi juice, soy sauce, vinegar, sugar, ginger, sesame oil, and ½ tsp. chili oil into pea stock.
Cook soba noodles in a pot of boiling salted water until tender; transfer to a bowl of ice water (this will stop the cooking). Swish noodles around; drain.
Add noodles to bowl with stock mixture, along with pea shoots, radishes, tatsoi, and reserved peas and give it all a good toss to make sure noodles and vegetables are evenly coated. Divide among bowls; top with eggs and scallions and drizzle with a little chili oil.

Salmon Nicoise

Salmon Nicoise

6 Servings

Ingredients

8 ounces small purple potatoes
Kosher salt
4 ounces haricots verts, trimmed
6 large eggs, room temperature
2 tablespoons plus ¼ cup olive oil
¼ cup drained capers, patted dry
1 pound skin-on salmon fillet
Freshly ground black pepper
4 anchovy fillets packed in oil
1 tablespoon whole-grain Dijon mustard
½ teaspoon sugar
1 lemon
½ medium shallot, finely chopped
4 cups frisée or mâche
¼ cup niçoise olives pitted

Directions

Place potatoes in a medium saucepan and add cold water to cover by 1″. Bring to a boil, season with salt, and cook until fork-tender, 15−20 minutes. Transfer potatoes to a plate with a slotted spoon.
Return water to a boil and cook haricots verts in the same saucepan until crisp-tender, about 2 minutes. Using a slotted spoon, transfer to a bowl of ice water. Chill until cold, about 3 minutes. Transfer to paper towels and pat dry.
Return water in the pot to a boil and cook eggs, 8 minutes. Transfer eggs to bowl of ice water and chill until cold, about 5 minutes. Peel; set aside.
Meanwhile, heat 2 Tbsp. oil in a small saucepan over medium-high. Add capers and cook, swirling pan occasionally, until capers burst and are crisp, about 5 minutes. Transfer capers with a slotted spoon to paper towels to drain. Let oil cool; set aside.
Preheat oven to 425˚. Rub salmon all over with reserved caper oil and place on a rimmed baking sheet; season with salt and pepper. Roast until medium-rare (fish will be slightly translucent in the center), 10−12 minutes. Let cool.
Meanwhile, mash anchovies, mustard, and sugar in a large bowl to form a coarse paste. Remove peel and white pith from lemon. Working over the bowl, cut between membranes of lemon to release segments. Squeeze remaining juice from membranes into bowl; discard membranes. Whisk in shallot, then slowly whisk in remaining ¼ cup oil. Season vinaigrette with salt and pepper.
Using a fork, break salmon into large flakes; discard skin. Halve reserved potatoes and eggs crosswise.
Arrange fries on a platter; season with salt and pepper. Drizzle with half of the dressing. Top in separate piles with potatoes, haricots verts, hard-boiled eggs, olives, and salmon. Drizzle salad with remaining dressing and top with fried capers.

Herbed Egg Salad

Herbed Egg Salad

Ingredients

8 hard-boiled large eggs, chopped
¼ cup finely chopped fresh chives
2 tablespoons mayonnaise
1 tablespoon coarsely chopped fresh dill
2 teaspoons whole grain mustard
1½ teaspoons apple cider vinegar, plus more if needed
Hot sauce
Kosher salt, freshly ground pepper

Directions

Mix eggs, chives, mayonnaise, dill, mustard, 1½ tsp. vinegar, and a few dashes of hot sauce in a medium bowl until well combined. Season with salt, pepper, and more hot sauce or vinegar, if desired.

Salad Sandwiches with Ranch Spread

Salad Sandwiches with Ranch Spread

Ingredients

Ranch Spread

1 small shallot, finely chopped
¼ cup mayonnaise
2 tablespoons buttermilk
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill
1 teaspoon Dijon mustard
Pinch of sugar
Kosher salt and freshly ground black pepper

Assembly

2 large beefsteak tomatoes, sliced ¼-inch thick
2 heads of Little Gem lettuce or ½ romaine heart, leaves separated
4 hard-boiled large eggs, sliced
1 avocado, sliced
½ English hothouse cucumber, thinly sliced
2 small shallots, thinly sliced
3 tablespoons olive oil
1 tablespoon fresh lemon juice
Flaky sea salt
8 ½-inch-thick slices white Pullman bread
3 tablespoons unsalted butter, room temperature

Directions

Ranch Spread

Whisk shallot, mayonnaise, buttermilk, lemon juice, oil, chives, dill, and Dijon in a small bowl until smooth. Stir in sugar and season with salt and pepper.
Ranch spread can be made 8 hours ahead. Cover and chill.

Assembly

Arrange tomatoes, lettuce, eggs, avocado, cucumber, and shallots on a large platter. Drizzle with oil and lemon juice; sprinkle with sea salt.
Spread one side of each slice of bread with butter. Build sandwiches with bread, salad, and ranch spread.

Nicoise Toast

Nicoise Toast

4 servings

Ingredients

4 large eggs
Juice from 1 lemon
1 lb. tomatoes, cut into bite-size pieces
1 medium shallot, thinly sliced
A pinch of sugar
Kosher salt
½ cup mayonnaise
1 small garlic clove, finely grated
1½ tsp. sherry vinegar or red wine vinegar
½ tsp. hot smoked Spanish paprika
4 Tbsp. extra-virgin olive oil, plus more for drizzling
4 slices sourdough bread
2 6–7-oz. jars oil-packed tuna, drained
Flaky sea salt
Freshly ground black pepper
½ cup torn mixed tender herbs (such as dill, parsley, basil, and/or tarragon)
¼ cup oil-cured black olives, pitted, the flesh was torn

Directions

Bring a medium saucepan of water to a boil. Gently lower eggs into the pot with a slotted spoon and cook 8 minutes. Transfer to a bowl of ice water and let cool. Peel eggs; set aside.
Toss lemon juice, tomatoes, shallot, sugar, and a pinch of kosher salt in a medium bowl.
Whisk mayonnaise, garlic, vinegar, and paprika in a small bowl; season with kosher salt.
Heat 2 Tbsp. oil in a large skillet over medium until shimmering. Add 2 slices of bread and cook, adjusting heat as needed, until bottoms are deeply browned, about 3 minutes. Transfer to a platter and sprinkle fried side with kosher salt. Repeat with another 2 Tbsp. oil and remaining slices of bread.
Spread mayonnaise mixture over toasted side of bread. Top with tuna and tomato mixture; spoon some of the juices over. Tear each egg into 3 or 4 pieces and arrange on top; season with sea salt and pepper. Scatter herbs and olives over; drizzle with oil.
Paprika mayonnaise can be made 2 days ahead. Cover and chill.

Beet-Pickled Eggs

Beet-Pickled Eggs

Makes 4 Servings

Ingredients

4 cups distilled white vinegar
½ cup of sugar
1 tablespoon kosher salt
1 large red beet, peeled, cut into ¼-inch pieces
4 hard-boiled eggs, peeled

Directions

Bring vinegar, sugar, salt, and 2½ cups water to a boil in a large saucepan, stirring to dissolve sugar and salt. Add beet, reduce heat, and simmer until the beet is tender, 25–30 minutes. Let cool, then strain brine into a resealable glass jar. Add eggs to brine; reserve beet for another use. Chill eggs at least 2 hours before serving.
Eggs can be pickled 2 days ahead. Keep chilled.

Club Salad

Club Salad

Ingredients

Romaine lettuce
Cherry tomatoes
Bacon
Avocado, chopped
Chicken, shredded
Mayonnaise
Mustard
Vinegar
Croutons
Hard-boiled eggs

Directions

Layer romaine lettuce, halved cherry tomatoes, bacon, chopped avocado, and shredded chicken on a plate. Whisk equal parts mayonnaise and mustard with a splash of vinegar; drizzle over salad. Top with croutons and quartered hard-boiled eggs.

Rigatoni with Lemon-Chile Pesto and Grated Egg

Rigatoni with Lemon-Chile Pesto and Grated Egg

Ingredients

12 ounces rigatoni or other short pasta
Kosher salt
4 hard-boiled large egg yolks
8 tablespoons (1 stick) unsalted butter, divided
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 teaspoon finely grated Meyer lemon zest
2 tablespoons fresh Meyer lemon juice
½ teaspoon crushed red pepper flakes
Freshly ground black pepper
½ ounce Pecorino, finely grated (about ½ cup)

Directions

Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (pasta will still be opaque and very firm in the center). Drain pasta, reserving 1½ cups pasta cooking liquid.
Meanwhile, finely grate egg yolks on the small holes of a box grater and set aside.
Heat 6 Tbsp. butter in a large skillet over medium-high. Add both kinds of lemon zest and juice and red pepper flakes, swirling pan to incorporate. Add pasta and 1 cup pasta cooking liquid and cook, tossing often and adding more cooking liquid to help finish cooking pasta until pasta is al dente and sauce is thickened and coats pasta, about 5 minutes. Taste and season with salt and pepper.
Add Pecorino and the remaining 2 Tbsp. butter to pasta and toss until melted. Serve pasta topped with reserved grated egg yolks.

Curried Peanut Dip

Curried Peanut Dip

Ingredients

1 Tbsp. vegetable oil
¼ cup jarred red curry paste
1 14.5-oz. can coconut milk
½ cup creamy peanut butter
3 Tbsp. unseasoned rice vinegar
1 Tbsp. fish sauce
1 Tbsp. honey
Kosher salt

Directions

Heat oil in a medium saucepan over medium. Add curry paste and cook, stirring frequently, until paste begins to stick to the bottom of the saucepan and is very fragrant, 2–3 minutes.
Whisk in coconut milk and bring to a simmer. Continue to cook, whisking occasionally, until mixture turns darker in color and is slightly reduced by about 3 minutes. Remove saucepan from heat and whisk in peanut butter, vinegar, fish sauce, and honey. Season to taste with salt; it should be well seasoned since the things you are dipping in it may not be (i.e., boiled eggs, cukes, etc.). Let cool to room temperature, then transfer to an airtight portable container and chill. Dip can be made 4 days ahead. Keep chilled.

Lentil Nicoise Salad

Lentil Nicoise Salad

Ingredients

¾ cup extra-virgin olive oil
¼ cup fresh lemon juice
2 Tbsp. Dijon mustard
1 tsp. honey
1 tsp. freshly ground black pepper
1 tsp. kosher salt, plus more
6 large eggs
1 lb. asparagus, trimmed
4 cups halved or sliced radishes, fennel, and/or tomatoes
3 cups cooked lentils
Olives, caper berries, pepperoncini, pickles, or other pickled-briny ingredients (for serving)
Flaky sea salt

Directions

Whisk oil, lemon juice, mustard, honey, pepper, and 1 tsp. kosher salt in a medium bowl; set dressing aside.
Bring a medium pot of salted water to a boil. Carefully add eggs and cook 7 minutes. Using a slotted spoon, transfer eggs to a bowl of ice water (keep pot over high heat); chill until cold, about 5 minutes. Peel; set aside.
Meanwhile, add asparagus to the same pot of boiling water and cook until just tender, 2–4 minutes. Using a slotted spoon, transfer to the bowl of ice water; let sit until cold, about 3 minutes. Transfer to paper towels; pat dry.
To serve, slice eggs in half and arrange on a platter with cooked and raw vegetables and lentils. Top with pickled-briny ingredient(s), sprinkle with sea salt, and drizzle some reserved dressing over. Serve with remaining dressing alongside.

Cheesy Grits with Scallions and Jammy Eggs

Cheesy Grits with Scallions and Jammy Eggs

Ingredients

1 cup milk
½ cup white or yellow grits (not instant)
3 ounces sharp cheddar, grated (about ¾ cup)
2 tablespoons unsalted butter
Kosher salt, freshly ground pepper
1 bunch scallions, very thinly sliced on a diagonal
1 jalapeño, very thinly sliced
½ cup of vegetable oil
4 Jammy Soft-Boiled Eggs, halved

Directions

Bring milk and 1 cup water to a boil over medium-high heat. Whisking constantly, gradually add grits and cook, turning down the heat to maintain a low simmer if needed, until tender, 25–35 minutes. Whisk in cheese and butter to melt; season grits with salt and pepper.
While grits are going, combine scallions, jalapeño, and oil in a small saucepan and bring to a simmer over medium heat, swirling pan occasionally, until scallions are lightly browned and crisp, 8–10 minutes. Using tongs, transfer scallions, and jalapeño to a plate. Strain oil through a fine-mesh sieve into a small bowl.
Divide grits among bowls. Top each with an egg and some scallions and jalapeño; drizzle with strained oil.

Blackened Leeks with Asparagus and Boiled Eggs

Blackened Leeks with Asparagus and Boiled Eggs

4 Servings

Ingredients

4 large eggs
4 medium leeks, white and pale-green parts only, halved lengthwise
2 tablespoons unsalted butter
1 bunch asparagus, trimmed
Kosher salt, freshly ground pepper
1 tablespoon fresh lemon juice
1 tablespoon whole grain mustard
Flaky sea salt

Directions

Gently lower eggs into a medium pot of boiling water; cook 6 minutes. Transfer eggs to a bowl of ice water and let cool.
Heat a dry large cast-iron skillet over medium-high until smoking hot. Cook leeks, cut side down, pressing to ensure contact with the skillet, until blackened, about 5 minutes. Reduce heat to medium; add butter and rotate skillet to evenly coat leeks. Transfer leeks to a platter with a slotted spoon.
Add asparagus to skillet, season with kosher salt and pepper, and cook, tossing occasionally, until bright green and crisp-tender, about 4 minutes. Remove from heat, add lemon juice and mustard, and toss asparagus to coat. Transfer to platter with leeks and spoon sauce over.

Campanelle with Eggs and Capers

Campanelle with Eggs and Capers

Ingredients

½ pound Campanelle (or other short pasta)
¼ cup olive oil
4 anchovy fillets
2 finely chopped garlic cloves
2 tablespoons capers
¼ teaspoon crushed red pepper flakes
¼ cup finely grated Parmesan
2 teaspoons fresh lemon juice
4 coarsely grated hard-boiled large eggs
½ cup fresh flat-leaf parsley leaves

Directions

Cook Campanelle until al dente; drain, reserving 1 cup pasta cooking liquid. Heat oil over medium heat. Add anchovies, garlic, capers, and red pepper flakes and cook, stirring, until anchovies dissolve, about 2 minutes. Toss in pasta, Parmesan, and lemon juice, adding pasta cooking liquid as needed until sauce coats pasta. Toss in eggs and parsley.

Alt-Grain Porridge with Kimchi and Eggs

Alt-Grain Porridge with Kimchi and Eggs

Ingredients

Porridge

1 cup spelled, wheat berries, or barley
Kosher salt, freshly ground pepper
1 ounce Parmesan, grated (about 1 cup)
2 tablespoons unsalted butter

Kimchi and Jammy Eggs

4 large eggs
1 tablespoon vegetable oil
1 cup Napa kimchi

Directions

Porridge

Pulse spelled in a blender or food processor until coarsely chopped (all of the grains should be broken open but not ground to a powder). Combine spelled and 4 cups water in a large saucepan over medium-high; season with salt and pepper. Bring to a boil, reduce heat, and simmer, whisking occasionally, until spelled is tender and the mixture is thick, 25–35 minutes. Whisk in Parmesan and butter. Add water by tablespoonfuls if needed to loosen.

Kimchi and Jammy Eggs

Just before the porridge is done, cook eggs in a small saucepan of boiling water 6 minutes. Transfer to a bowl of ice water and let sit just until warm. Carefully peel and slice in half lengthwise.
Heat oil in a small skillet over medium. Cook kimchi, tossing, just until slightly darkened and warmed through, about 1 minute.
Divide grain porridge among bowls. Divide kimchi and eggs over top.

Bacon Deviled Eggs

Bacon Deviled Eggs

Ingredients

12 large eggs
3 slices bacon
2 tablespoons melted butter (if needed)
1/3 cup mayonnaise
2 teaspoons Dijon mustard
1 heaping tablespoon chopped scallions, plus more scallions, thinly sliced, for garnish
Kosher salt and freshly ground black pepper

Directions

Place eggs in a large saucepan; add water to cover by 1″. Bring to a boil, cover, and remove from heat. Let sit for 10 minutes. Drain. Transfer eggs to a bowl of ice water and let cool completely about 10 minutes; peel. Halve lengthwise and remove yolks.
Coarsely chop bacon. Cook in a medium skillet over medium heat until browned and crisp. Transfer bacon to paper towels. Strain drippings through a fine-mesh sieve into a small bowl. Add melted butter if needed to measure 2 Tbsp.
Finely mash reserved yolks, bacon fat (and/or butter), mayonnaise, mustard, and chopped scallions in a medium bowl; season with kosher salt and freshly ground black pepper.
Transfer to a large resealable freezer bag, then cut 1/2″ off 1 corner. Pipe into whites; garnish with thinly sliced scallions and reserved bacon.

Tuscan Kale Caesar Slaw

Tuscan Kale Caesar Slaw

Ingredients

1/4 cup fresh lemon juice
8 anchovy fillets packed in oil, drained
1 garlic clove
1 teaspoon Dijon mustard
3/4 cup extra-virgin olive oil
1/2 cup finely grated Parmesan, divided
Kosher salt and freshly ground black pepper
1 hard-boiled egg, peeled
14 ounces Tuscan kale or other kale, center stalks removed, thinly sliced crosswise (about 8 cups)

Directions

Combine the first 4 ingredients in a blender; purée until smooth. With machine running, slowly add oil, drop by drop, to make a creamy dressing. Transfer dressing to a bowl and stir in 1/4 cup Parmesan. Season to taste with salt and pepper. Cover and chill.  The dressing can be made 2 days ahead. Keep chilled.
Separate egg white from the yolk. Place egg white in a coarse-mesh strainer set over a bowl. Press egg white through the strainer with the back of a spoon; scrape egg white from bottom of the strainer. Repeat with egg yolk, using a clean strainer and bowl. It can be made 6 hours ahead. Cover bowls separately and chill.
Toss kale and dressing in a large bowl to coat. Season to taste with salt and pepper. Top with remaining 1/4 cup Parmesan and sieved eggs.

Asparagus with Bacon and Hard-Boiled Eggs

Asparagus with Bacon and Hard-Boiled Eggs

8 Servings

Ingredients

4 oz. bacon (about 4 slices)
2 bunches green and/or white asparagus (about 2 lb.), trimmed, ends peeled if thick
Kosher salt
½ small shallot, finely chopped
3 tablespoons Sherry vinegar
1 tablespoon pure maple syrup
1 teaspoon wholegrain mustard
2 tablespoons olive oil
1 tablespoon vegetable oil
Freshly ground black pepper
4 hard-boiled large eggs, whites and yolks separated, chopped
2 tablespoons chopped fresh tender herbs (such as chives and/or tarragon)

Directions

Cook bacon in a large skillet over medium heat, turning once, until browned and crisp, 5–8 minutes. Transfer to paper towels to drain; let cool, then crumble.
Meanwhile, cook asparagus in a large pot of boiling salted water until crisp-tender, 3–5 minutes, depending on thickness. (If using both green and white asparagus, cook white asparagus first to keep them from turning green.) Drain and transfer to a large bowl of ice water to cool. Drain and pat dry.
Whisk shallot, vinegar, maple syrup, and mustard in a medium bowl. Gradually whisk in olive oil until emulsified, then whisk in vegetable oil; season with salt and pepper.
Serve asparagus drizzled with vinaigrette and topped with eggs, herbs, and bacon.
Vinaigrette can be made 2 days ahead; cover and chill. Asparagus can be cooked 1 day ahead; cover and chill.

Crostini with Crushed Eggs and Salted Anchovies

Crostini with Crushed Eggs and Salted Anchovies

8 Servings

Ingredients

8 large eggs, room temperature
4 slices large country-style bread
¼ cup olive oil, plus more for serving
1 garlic clove, halved
2 tablespoons Dijon mustard
1 tablespoon crème fraîche or sour cream
Flaky sea salt
Freshly ground black pepper
8 salt-packed anchovy fillets, rinsed, patted dry
Watercress leaves with tender stems (for serving)

Directions

Cook eggs in a large saucepan of boiling water 8 minutes. Drain eggs and transfer to a bowl of ice water; chill until cold, 8–10 minutes. Peel eggs; set aside.
Prepare a grill for medium heat. Drizzle bread on both sides with ¼ cup oil total and grill, turning once, until toasted and charred in spots, about 2 minutes. (Or cook in a dry skillet, preferably cast iron, over medium-high.) Rub with cut sides of garlic; set aside.
Using your hands, tear eggs in half and place in a medium bowl; add mustard and crème fraîche. Season with salt and pepper, then mash with a fork until mixture is combined but eggs still have some texture.
Spoon egg mixture onto toasts; halve toasts crosswise. Top with anchovy fillets and some watercress. Drizzle with oil and season with more salt and pepper.

Whole Grain Salad Eggs and Shallot Yogurt

Whole Grain Salad Eggs and Shallot Yogurt

4 Servings

Ingredients

½ cup whole rye berries, farro, or wheat berries
Kosher salt
1 small shallot, finely chopped
¾ cup whole-milk Greek yogurt
2 tablespoons chopped mint
1 lemon, halved
Freshly ground black pepper
6 cups mixed greens (such as arugula, baby mustard, and/or mizuna)
4 Jammy Soft-Boiled Eggs, halved

Directions

Cook rye berries in a large saucepan of boiling salted water until tender, 60–80 minutes. Drain and let cool.
Meanwhile, mix shallot, yogurt, mint, and 1 Tbsp. lemon juice in a small bowl; season with salt and pepper.
Toss greens with a squeeze of lemon juice in a medium bowl; season with salt and pepper. Add rye berries and toss to combine.
Scoop shallot yogurt onto plate and top with a mess of salad and egg halves.

Cheater’s Deviled Eggs

Cheater’s Deviled Eggs

Everything you love about deviled eggs but deconstructed into an easier-to-make bite! Spread rice crackers with mayo and mustard, then top with a slice of hard-boiled egg, smoked sweet paprika, and fresh dill.

Ingredients

2 tablespoons mayonnaise
1 tablespoon country Dijon mustard
3 hard-cooked eggs
18 rice crackers
Smoked sweet paprika, dill sprigs, freshly ground pepper, and flaky sea salt, for garnish

Directions

Stir together mayonnaise and mustard. With an egg slicer or a sharp knife, slice eggs crosswise. Spread mustard mixture onto rice crackers; top with egg slices. Garnish each egg bite with a pinch of paprika, a sprig of dill, pepper, and flaky salt.

Cook’s Notes

For hard-cooked eggs that are creamy and tender, not rubbery, place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over high heat; cover and remove from heat. Let stand 8 minutes, then transfer to an ice-water bath.

Mini Frittatas

Mini Frittatas

Whip up these egg gems for a satisfying hors d’oeuvre. Have your mini-muffin tins ready.

Yield: Makes 48

Ingredients

1 medium zucchini
4 to 6 white mushrooms
1 red bell pepper
1 yellow bell pepper
16 large eggs
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 tablespoon chopped chives
1/2 cup finely grated Gruyere or fontina cheese
Vegetable oil cooking spray

Directions

Step 1
Lightly spray two 24-mini-muffin tins with vegetable-oil spray. Slice zucchini into 1/8-inch rounds. Slice mushrooms lengthwise into 1/8-inch pieces. Core and seed red and yellow bell peppers. Chop into 1/8-inch dice, and set aside.

Step 2
Heat oven to 400 degrees. In a large mixing bowl, whisk eggs, salt, pepper, and chives, and set aside. Arrange cut zucchini, mushrooms, and peppers in each muffin tin. Ladle egg mixture into each tin, just even with the rim, and sprinkle with cheese.

Step 3
Transfer to oven, and bake until frittatas are set, 8 to 10 minutes. Serve warm, or reheat briefly at 325 degrees.

Cook’s Notes

Chop fillings extra fine, and bake for a third as long as you normally would.

Hard-Cooked Eggs with Herb Mayonnaise

Hard-Cooked Eggs with Herb Mayonnaise

Servings: 4

Ingredients

4 large eggs
1/4 cup mayonnaise
1/2 teaspoon finely snipped fresh dill, plus sprigs for garnish
1/2 teaspoon finely chopped fresh tarragon leaves, plus sprigs for garnish
1/2 teaspoon finely snipped fresh chives
1/2 teaspoon finely chopped scallion, white part only
12 assorted radishes
4 slices black bread, cut in half
Coarse salt

Directions

Step 1
Place eggs in a medium saucepan, cover with cold water and bring to a boil. Remove from heat; let eggs stand in the water for 12 minutes. Transfer eggs to a bowl of ice water to cool for 10 minutes. Peel eggs and cut in half lengthwise; arrange in a serving dish.

Step 2
In a small bowl, whisk together mayonnaise, dill, tarragon, chives, and scallions. Place 1/2 teaspoon herb mayonnaise on each egg half; serve with radishes, black bread, and coarse salt.

Scotch Eggs

Scotch Eggs

Yield: Makes 6

Ingredients

8 medium eggs
1 pound ground pork
1 1/4 cups fresh breadcrumbs
1 teaspoon dried thyme
1 teaspoon ground allspice
1/4 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1/2 cup all-purpose flour
3 tablespoons whole milk
6 cups peanut or vegetable oil

Directions

Step 1
Prepare an ice-water bath; set aside. Place 6 eggs in a saucepan large enough to accommodate them in a single layer. Fill with cold water, covering eggs by 1 inch. Bring to a boil over medium-high heat. Remove from heat. Cover; let stand 11 minutes. Place eggs in an ice-water bath; let cool 2 minutes. Gently press eggs against a hard surface to crack shells, then peel under cold running water.

Step 2
Put pork, 1/4 cup breadcrumbs, 1 raw egg, thyme, allspice, salt, and pepper into a medium bowl. Using your hands, mix until combined. Using damp hands, break off a 2-inch piece (about 3 ounces) of meat mixture, and flatten into a patty. Place 1 peeled hard-boiled egg in the center of the patty, and work meat mixture up sides until the egg is completely enclosed. Repeat with remaining meat mixture and eggs.

Step 3
Dust each wrapped egg with flour. Whisk together the remaining raw egg and the milk in a shallow bowl. Place the remaining cup breadcrumbs in another shallow bowl. Roll eggs in milk mixture and then in breadcrumbs to coat.

Step 4
Heat oil in a large, heavy saucepan until it registers 360 degrees on a deep-fry thermometer. Working in 2 batches, fry eggs until meat mixture is golden and cooked through, about 6 minutes. Transfer to a plate lined with paper towels; let drain. Serve warm or at room temperature.

Egg Salad Pinwheels

Egg Salad Pinwheels

Ingredients

1 dozen large eggs
1 1/2 cups mayonnaise
Salt and freshly ground pepper
2 whole loaves pumpernickel bread, unsliced

Directions

Step 1
Make egg salad: Place eggs in a large saucepan, and add enough cold water to cover by 3 inches. Bring water to a boil over high heat. Cook 1 minute, and remove from heat; cover, and let stand 10 minutes. Remove eggs from pan, and rinse under cold water to stop cooking.

Step 2
Peel eggs, and finely chop. Place in a large bowl, and add 1 cup mayonnaise; stir to combine. Season with salt and pepper; stir again to combine. Cover with plastic wrap, and refrigerate until needed.

Step 3
Make pinwheels: Using a serrated knife, remove crust from all sides of bread loaves. Cut each loaf lengthwise into long 1/2-inch-thick slices. Spread a dab of remaining 1/2 cup mayonnaise on one side of each slice, and top with a thin layer of egg salad. Roll each slice into a log, starting at one of the short ends; wrap well in plastic wrap, and refrigerate overnight. Just before serving, thinly slice crosswise into pinwheels with a serrated knife.

Cook’s Notes

In order to hold their shape properly, the pinwheels must be refrigerated overnight.

Pork Egg Rolls

Pork Egg Rolls

Plenty of ground pork and veggies make this take-out favorite quicker and tastier than delivery. The egg rolls can be fried or baked; surprisingly, calorie-wise, both are about the same.
Prep: 45 mins Total: 1 hr Servings: 8

Ingredients

1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon light-brown sugar
6 cups (48 ounces) vegetable oil
1 Napa cabbage (about 2 1/2 pounds), thinly sliced
4 medium carrots, coarsely grated
4 garlic cloves, minced
1 tablespoon grated fresh ginger
Coarse salt and ground pepper
1 pound ground pork
6 scallions, thinly sliced
16 egg-roll wrappers (6 to 7 inches square)
1 large egg, lightly beaten
Bottled sweet-and-sour sauce and spicy mustard, for serving

Directions

Step 1
In a small bowl, combine soy sauce, vinegar, and sugar. In a large skillet, heat 1 tablespoon oil over medium-high. Add cabbage, carrots, garlic, and ginger; season with salt and pepper. Cook, tossing, until vegetables are tender, 3 to 5 minutes.

Step 2
Raise heat to high; add pork and soy mixture. Cook, tossing until pork is no longer pink and liquid has evaporated, 5 to 7 minutes; mix in scallions. Transfer mixture to a plate to cool. Lay wrappers flat on a work surface, and assemble egg rolls.

Step 3
In a 5-quart pot, heat remaining oil until a deep-fry thermometer registers 350 degrees. Working in batches of 4, and returning oil to 350 degrees for each batch, fry egg rolls until golden, turning occasionally, about 2 minutes; drain on paper towels. Serve with sweet-and-sour sauce and spicy mustard.

Step 4
To bake, not fry: If you prefer, these egg rolls can be baked. Preheat oven to 400 degrees. Lightly oil a rimmed baking sheet; place egg rolls on the sheet and brush with cup oil. Bake until golden, about 10 minutes. Serve with sweet-and-sour sauce and spicy mustard. If baking from frozen, bake about 15 minutes.

Step 5
To freeze: Prepare egg rolls through step 2; freeze in a single layer until firm, at least 2 hours. Transfer to a resealable plastic bag; freeze up to 3 months. To fry from frozen, increase frying time in step 3 by about 3 minutes per batch.

Cook’s Notes

How To Roll An Egg Roll
1. Filling It Up: Lay 3 or 4 egg-roll wrappers flat on the counter. (Keep other wrappers covered with a damp paper towel.) Place 1/3 cup pork mixture in center of each.
2. Folding It Up: Using a pastry brush, the wet border with egg. Fold the point of wrapper that’s closest to you over the pork mixture, and tuck under the filling.
3. Folding It In: Fold both side corners toward the center of wrapper (they won’t meet in the center). It should look like an open envelope.
4. Finishing It Up: Tightly roll up filled pocket to close wrapper, then gently press down to seal the edges.

Eggs abound in a variety of nutrients that promote heart health, such as betaine as well as additionally choline. They are filling, along with when gotten a kick out of for breakfast, could aid with weight management as a part of a weight-loss program, as the high healthy and balanced protein product helps us to actually feel fuller for longer.