Deconstructed Romesco Egg Salad

Take the beautiful elements of Romesco sauce, add some jammy eggs, serve on toasted bread and dinner can be on the table in less than 20 minutes.

This is an awesome meatless dinner. It transports well for lunch. It makes a great breakfast or brunch. I mean, what can be better than eggs with red peppers? Trust me, just try it. Sure, it ain't pretty but wow does it ever taste good!

Deconstructed Romesco Egg Salad

Yield: 3 - 4 servings 

Ingredients

8 large eggs

1/3 cup extra-virgin olive oil

2 tablespoons sherry vinegar or red wine vinegar

1/2 teaspoon smoked paprika

1 small garlic clove, finely grated

1 cup coarsely chopped jarred, roasted red peppers

Salt and pepper

1/3 cup roasted, salted almonds, coarsely chopped

Directions

Bring a large pot of water to a boil, then gently add the eggs and simmer for 6 1/2 minutes. Transfer to an ice bath to cool. (Eggs can be boiled and refrigerated up to 3 days ahead.) Alternately, cook the eggs in an instapot for 2.5 minutes. Ideally, the eggs are not hard boiled, but rather still a bit jammy.

In a large bowl, stir together the olive oil, vinegar, smoked paprika, garlic and red peppers. Season with salt and pepper.

Peel the eggs, then cut each into 8 pieces by quartering each lengthwise, then halving the wedges crosswise. Add the eggs to the bowl with the dressing, season generously with salt and pepper and stir gently to combine. Sprinkle with almonds.

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.

Super tasty on top of a crisp green salad or on toasted bread. Enjoy!

While best eaten shortly after it’s made, salad will keep refrigerated for up to 3 days.