Anchovy and Egg Salad #SundaySupper

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I used to like winter. I think I still do, but there have been more than a few wind-chilled mornings and afternoons lately. So, I’m anticipating warming breezes, daffodils, and tulips more than usual this year. My fellow #SundaySupper bloggers are likely feeling as I do, because we’ve all prepared a succulent springtime spread to feature today on our blogs. My recipe, Anchovy and Egg Salad, is one of my favorite light spring meals.
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I use basically the same ingredients that you probably use in your egg salad, but I include Chinese Five Spice (not pictured). 
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I buy one French bread round, cut off the top, and scoop out the insides. 
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I break up the eggs gently with a fork and butter knife. 
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This is the contents of a two-ounce can of anchovies. I four fillets in the egg salad.
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After draining, the anchovies are chopped. I save two halved anchovy fillets for garnish. I include chopped scallions as well.
Remember this recipe this spring as you cast off heavier meals, like a winter-worn parka, and begin to embrace lighter meals once again.
Please click on the links after the recipe to see the dozens of other springtime recipes that you, your friends, and your family will enjoy.
Recipe: Anchovy and Egg Salad–Serves 3-4

Ingredients
6 large eggs, boiled and peeled
2 tablespoons light mayonnaise
1 teaspoon Dijon mustard
1/8 teaspoon Chinese Five Spice powder
Cracked, white pepper
1 ounce (approximately 4 flat fillets) anchovies, drained and chopped
2 scallions, chopped
1.5 tablespoons fresh dill, chopped
1 French bread round
2 tablespoon almonds sliced almonds for garnish
2 anchovy fillets, sliced in half, for garnish
Directions
  1. In a medium-sized bowl, break up the eggs gently with a fork and butter knife. Add the mayonnaise, mustard, Chinese Five Spice powder, pepper, anchovies, scallions, and dill. Fold ingredients together. Cover and refrigerate for at least one hour.
  2. With a bread knife, carefully slice the top from the French bread round. Set top aside. Cut away the insides, leaving one-half to one inch of bread on the bottom and sides. 
  3. Remove the Anchovy and Egg Salad from the refrigerator. Spoon the salad into the bread cavity. Garnish with anchovy halves, sliced almonds, and dill. Serve as sandwiches or spoon into lettuce cups.

Green and Spring Dishes Menu Includes:

Breakfast

Apps, Bread, Salads, Soups and Dressings:

Main and Sides:

Desserts:

Beverages:

Comments

  1. says

    What an interesting recipe! My Dad loves anchovies, so I will be making this recipe for him next weekend! I’m a Gulf Coast girl too (Panhandle), and my daughter was born in Mobile. Nice to share with you via #SundaySupper!

    • says

      Hi Sunithi! I love eggs a lot and thus egg salad. I’m always playing around with spices since eggs seem to be a perfect backdrop for various flavors (kind of like tofu in that regard.) Regarding the bread, it was a bear to photograph (the white part)! Thanks for commenting.

      Alaiyo

  2. says

    I love checking out your blog every week for #SundaySupper and more! So fun and such awesome recipes. What an great take on egg salad w/some seriously cool ingredients… and photos! Thanks for sharing ;-)

  3. says

    Alaiyo, this is a fabulous twist on egg salad (my fave). I LOVE that you hollowed out a piece of french bread to serve this in. That first photo of yours is gorgeous – I started salivating at the sight of it.

  4. says

    Oh my husband would love this, he loves anchovies and since I don’t care for them he complains he never gets them any more. It looks so easy to make that I really should give it a try for him

  5. says

    What an interesting combination! I love the idea of adding the anchovies to the egg salad as the egg will soak up some of that salt. I actually have some anchovies on hand–I use them all the time in a simple salad of tomatoes, red onion, oil & vinegar.

  6. says

    Hi Anne! Because the anchovies are so salty, I don’t add any salt to the recipe, so you’re right that the eggs soak the saltiness of the anchovies. It’s interesting how the eggs are so well seasoned after it’s prepared. Thanks for your comment.

  7. says

    Oh wow I never would have thought in a million years to add anchovies to my egg salad! Dad and I LOVE anchovies. Can’t wait to try this. Pinning for sure.

  8. says

    Pretty cool idea with the bread! My grandmother used to add anchovies to egg salad, my father loves salty fish. ^.^ Yet I had totally forgotten about this easy but delicious dish. Thank you for reminding me and for sharing your recipe as well. =)

Trackbacks

  1. […] Anchovy and Egg Salad: Although the recipe calls for homemade egg salad, you can make this recipe in a snap by buying prepared egg salad from the deli. Fresh dill makes a great garnish, but if you can’t find it this time of hear, don’t fret. Your friends will likely be so impressed with the bread bowl, they won’t miss the dill. […]

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