From The Oregonian
Theo's Egg Salad Sandwich
04/20/03

SARA PERRY

Makes 2 to 4 sandwiches

• 6 eggs, hard-cooked and peeled (see note)
• 3/4 cup Theo's Fresh Mayo (see accompanying recipe) or prepared mayonnaise (divided)
• 2 teaspoons prepared mustard, preferably stone-ground or whole-grain
• 2 teaspoons finely chopped green onions, white and some pale green parts
• 1 teaspoon chopped fresh thyme
• Kosher salt and freshly ground pepper
• 4 to 8 large slices rustic-style bread
• 4 to 8 partial leaves of romaine or green leaf lettuce
  

Chop the eggs into large dice and place in a medium mixing bowl. Add 1/2 cup of the mayonnaise, the mustard, green onions and thyme. Mix well, adding more mayonnaise if desired. Season with salt and pepper to taste.

Place 2 to 4 slices of bread on a work surface. Top each with a lettuce leaf. Spoon the egg salad on top, cover with the remaining slices. Cut in half and serve.

Note: To hard-cook eggs, first choose eggs that are a few days to a week old to ensure easy peeling. Place the eggs in a saucepan large enough to hold them in a single layer. Add water to cover by 1 inch. Set over medium-high heat and cook, uncovered, until the water reaches a gentle boil. Cover, turn the heat off, and leave the eggs in the water for 12 to 15 minutes, depending on the size of the eggs and the consistency you like. Drain off the hot water and cover the eggs with cold water. When cool, break the shell lightly all around by rolling it on the work surface. (For easy peeling, some people -- when the eggs are cool enough to handle -- tap the rounded end on the side of the sink and then return the cracked egg to the pan to cool completely.)

Theo's Fresh Mayo

• 3 large egg yolks, at room temperature (see note)
• 1 1/2 tablespoons strained fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/4 teaspoon kosher salt, or more to taste
• 2 cups extra-virgin olive oil (divided)

Combine the egg yolks, lemon juice, mustard and salt in a large bowl. Whisk vigorously until smooth and light. One drop at a time, whisk in about 1/2 cup of the oil. Once the mixture begins to thicken, whisk in the remaining 11/2 cups oil in a slow, steady stream, making sure each addition is blended before adding more. Taste and adjust the seasonings, if necessary. Keep refrigerated and use within 2 days. Makes about 21/2 cups.
Note: This recipe calls for uncooked eggs. Be sure to use clean, uncracked eggs. Because of the possibility of salmonella, we would not recommend this recipe for people in a high-risk group for contracting food poisoning. This group includes the elderly, the very young, the chronically ill, pregnant women or others with a weakened immune system.

-- Adapted from Theo Taylor, Ken's Artisan Bakery

This recipe is recommended for the beginning to intermediate cook.

Ken's Artisan Bakery is at 338 N.W. 21st Ave.; 503-248-2202; www.kensartisan.com.

Sara Perry: sara@saraperry.com; The Oregonian, 1320 S.W. Broadway, Portland, OR 97201