Aioli is basically a garlicky mayonnaise and a great way to add flavor to all kinds of mayonnaise-based salads. My favorite Pickle Creek Herb-Infused Olive Oil for making aioli are Greek Basil & Garlic, Lemon Basil & Garlic, or Roasted Garlic . . . but if you’re feeling adventurous, you can pretty much try any of the Pickle Creek olive oils in this recipe!
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Egg Salad With Herb-Infused Olive Oil
Ingredients
- 3 cloves garlic
- 1 egg yolk, at room temperature
- 3/4 c Pickle Creek infused olive oil
- 2 Tbsp Pickle Creek Tarragon Infused White Wine Vinegar (or lemon juice)
- 8 large eggs
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- bread, crackers, or lettuce, for serving
Ingredients
- 3 cloves garlic
- 1 egg yolk, at room temperature
- 3/4 c Pickle Creek infused olive oil
- 2 Tbsp Pickle Creek Tarragon Infused White Wine Vinegar (or lemon juice)
- 8 large eggs
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- bread, crackers, or lettuce, for serving
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Instructions
Online, you’ll find several methods for making hard-boiled eggs that are championed as the absolute best way. I’ve tried several of them and in the end chose the method that worked the best and most consistently for me. It may or may not be the best method for you. So, to begin, you can use your preferred method to make hard-boiled eggs, or you can use mine: Bring a medium saucepan full of hot water to a rolling boil and then turn down the heat so the water calms as you add the eggs. Using a soup ladle, gently place the eggs, one at a time, into the water. Cover the pot with a lid, turn up the burner until the water is at a gentle boil, and boil for 10 minutes exactly. Immediately remove the eggs from the hot water and chill in a bowl of cold water for 5 minutes.
While waiting for the water to boil, make the aioli. Combine the garlic cloves and a pinch of salt in a food processor and pulse to mix. Add the egg yolk* and Tarragon Infused White Wine Vinegar and pulse to puree. Keeping the processor running, slowly stream in ¾ c of Pickle Creek Roasted Garlic Infused Olive Oil and continue to process until the mixture has formed a thick emulsion. Season to taste with salt and black pepper. Set aside.
Cut the eggs in half Peel and chop the eggs and place the chopped pieces in a bowl. Add 1/3 c of the aioli, salt and pepper, and paprika. Mix well and taste; add more aioli or seasoning if desired (if you end up with extra aioli, you can store in the fridge for a couple of days and use it as mayonnaise on sandwiches and in other recipes as well). Serve on bread or with crackers or a fresh leaf of butterhead or romaine lettuce. Enjoy!
Recipe Notes
*Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness. You can store any unused aioli for 2-3 days in the fridge, but do not keep around for longer!
