I think everybody has a memory of eating egg salad as a child. I know I do. There is something special about cracking the egg and rolling it, ready to peel, that gives me a little childish buzz.
8 large free-range eggs, at room temperature
2 French shallots, finely diced
12 large green olives, as brightly coloured as possible
1 tablespoon salted capers, rinsed
1 garlic clove, roughly chopped
juice of 1 lemon
100 ml olive oil
1 teaspoon finely chopped tarragon
1 teaspoon finely chopped flat-leaf (Italian) parsley
pinch of smoked paprika
2 tablespoons dukkah
1. Place a pot of water on the stove and bring to the boil. Gently add the eggs and cook for 7 minutes. Remove using a slotted spoon, then wash under cold running water until cool.
2. Soak the shallot in hot water for 5 minutes, then drain and set aside.
3. Meanwhile, using a mortar and pestle, grind to a paste the olives, capers and garlic. Gently fold in the lemon juice, olive oil, tarragon and parsley. Season with salt flakes and freshly ground black pepper.
4. Peel the eggs and chop into big bits. Place in a mixing bowl, then gently mix in the shallot and 4–5 tablespoons of the olive paste. Place on serving plates, then sprinkle with the smoked paprika and dukkah. BOOM.
Recipe from Mr Wilkinson’s Simply Dressed Salads by Matt Wilkinson, published by Hardie Grant Books, RRP $49.95, available now.