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–+ servings

Greeny Tahini Egg Salad

I really think that the only reason people don't like egg salad is because they've never had a GOOD egg salad. And this version is a GREAT egg salad. The eggs are halved, giving you big chunks of egg instead of the mash that egg salads can usually turn into. The egg salad is brightened up with herbs, tahini and lemon, which is a deceptively delicious egg salad combination. It's not your traditional egg salad, but it might be the best.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 small sandwiches

Equipment

Ingredients

  • 12 large eggs
  • 1 cup fresh dill
  • 1/4 cup fresh parsley
  • 2 garlic cloves
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup tahini
  • 1 lemon for both zest and juice
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon Diamond Crystal kosher salt
  • 1/4 large red onion
For serving
  • 12 small dinner rolls, such as Hawaiian Rolls, see Note

Instructions 

  1. Bring a large pot of water to a boil. Gently lower in the 12 eggs and boil for seven and a half minutes.
  2. While the eggs are boiling, prepare a large ice bath.
  3. When the eggs are finished, use a slotted spoon to immediately transfer them to the ice bath. Set this to the side.
  4. Finely chop the 1 cup of dill and 1/4 cup of parsley and add it to a large bowl. Grate in the two garlic cloves. Add the 1/2 teaspoon of red pepper flakes, the 1/4 cup of tahini, and zest in 1/2 teaspoon of lemon zest. Halve the lemon and squeeze in its juice, about 3 tablespoons.
  5. Whisking constantly, stream in the 1/4 cup of olive oil. Then add in the 2 tablespoons of vinegar and continue to whisk into a homogenous dressing. Season with a teaspoon of Diamond Crystal kosher salt. Taste and add more salt or vinegar as preferred.
  6. Peel and halve the eggs. Add them directly into the bowl with the dressing. Gently mix so that the dressing coats the eggs.
  7. Thinly slice 1/4 of a large red onion and add it to the egg salad. Mix again. If a few egg halves break, that's totally fine (and expected!)
  8. Toast the 12 dinner rolls in a toaster until golden brown, then top each with an equal portion of egg salad. Serve right away.

Notes

In the video for this recipe, I adapt this focaccia recipe into twelve muffins. To do this, follow the recipe right up until where you portion it into the pan. Instead, drizzle a muffin tin with olive oil, then portion the batter into twelve oiled muffin cups, with about 60 grams of dough per cup. Let the dough proof another hour while you preheat the oven to 375°F. 
When the dough has proofed and grown about 50% in size, drizzle each muffin with olive oil and dimple it the same way you would dimple focaccia. Bake for 22-26 minutes, or until the muffins are very golden on top. Then use them as you would dinner rolls to serve the recipe!