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Smoked Egg Salad Crostini
Posted By Karen @ Leaf + Grain On June 26, 2011 @ 4:12 pm In Kitchen | Comments Disabled
(inspired by Steven Raichlen [1])
4 eggs
1 small shallot, finely chopped
3 tablespoons Greek yogurt
1 tablespoon mayonnaise
1/4 of a lemon, or 1/2 teaspoon lemon juice
sea salt
freshly ground black pepper
12 thin slices crusty bread
tender arugula leaves, torn into small pieces, for garnish
Special equipment:
small handful of wood chips, presoaked in water for 1/2 hour (applewood, hickory or mesquite – or a combo – are all lovely)
Prepare grill for indirect grilling (hot coals gathered to one side, leaving other half of grill empty. For gas grill, preheat one burner on medium).
Place eggs in a small sauce pan and cover with water. Heat on high to boiling, then reduce to a simmer. Cook for 12 minutes. Drain, and rinse eggs in cold water (or let rest in a cold water bath) until cool enough to handle, then peel.
Sprinkle some wood chips over fire (or in a smoker box). When they begin to smoke, place eggs on side of the grill with no fire, and close lid (vents open). Eggs are finished smoking when they are covered in an ochre film, about 20 minutes. Remove to a plate and allow to cool.
Chop eggs coarsely and place in a medium mixing bowl. Use a fork to smash the eggs into smaller bits. Add shallots, yogurt and mayo and mix well. Add a quick squeeze of lemon, salt and pepper. Stir well.
Place bread slices on a baking sheet and broil lightly toasted (or toast them on the grill). Repeat on the other sides. Allow to cool.
Spread egg salad on crostini, and garnish with arugula.
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[1] Steven Raichlen: http://primalgrill.com/recipe_details.asp?RecipeID=136&EpisodeID=35
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