I adore hard-cooked eggs for several reasons: They’re cheap, ridiculously versatile, and great to have on hand—they last in the fridge for 3 to 5 days if peeled and about a week if left in the shell. They also now have a clean bill of health. This isn’t new news, exactly, but the 2015 federal nutrition guidelines (still under review as of this posting) have, well, eggs-onerated them in a big way, concluding that dietary cholesterol does not pose a serious threat to blood cholesterol or cardiovascular health. While diets should be tailored to personal needs, most of us can enjoy an egg or two a day without worry.
In this series I’ll share some fun, downright delicious ideas for how to use those hard-boiled eggs. Cook up a batch, and rest easy knowing you have the beginnings of something great within reach.
Poor hard-boiled eggs. They’re the Cinderella ovum, always overlooked in favor of those sexier, oozy-yolked stepsisters. But hard-cooked eggs are beautiful within, and I want to convince the world of it.
Case in point: Sauce Gribiche. It’s the magic that happens when you mash hard-cooked yolks and combine them with oil, lemon juice, Dijon, capers, herbs, and diced egg whites. The yolks give the sauce a creamy richness that’s lick-the-bowl good. And it’s perfect with peak-season asparagus. Give it a try—it makes for a gorgeous platter.
Grilled Asparagus with Sauce GribicheThis is the type of dish that’s great for a get-together: Assemble it ahead of time and let it hang out at room temperature (it’s not meant to be served hot or warm). Go for fatter spears here; pencil-thin ones are tricky on the grill.
1 1/2 pounds trimmed asparagus spears (about 2 bunches)5 tablespoons olive oil, divided (you can use a less-intense oil here; you don’t have to go for extra-virgin)3/8 teaspoon kosher salt, divided2 hard-cooked large eggs2 tablespoons fresh lemon juice1 tablespoon finely chopped capers1 1/2 teaspoons finely chopped fresh tarragon1 1/2 teaspoons Dijon mustard1/4 teaspoon freshly ground black pepper1 tablespoon chopped fresh flat-leaf parsley (optional)
1. Preheat grill (or a grill pan) to medium-high heat.
2. Drizzle 1 tablespoon oil over asparagus; toss to coat. Arrange asparagus on grill rack; cook 4 minutes or until lightly charred and crisp-tender, turning occasionally. Remove from grill; sprinkle with 1/8 teaspoon salt. Cool to room temperature.
3. Cut eggs in half; place yolks in a medium bowl. Mash yolks to a paste with a fork. Add remaining 4 tablespoons oil, lemon juice, capers, tarragon, mustard, pepper, and remaining 1/4 teaspoon salt; stir well with a whisk. (Add 1 to 2 tablespoons water if sauce is too thick.) Drizzle sauce over asparagus.
4. Finely chop egg whites; sprinkle over asparagus. Sprinkle with parsley, if desired.
SERVES 6CALORIES 149; FAT 13g (sat 2.1g, mono 8.8g, poly 1.6g); PROTEIN 5g; CARB 5g; FIBER 2g; CHOL 62mg; IRON 3mg; SODIUM 209mg; CALC 40mg