Fluffy Egg Salad Inspired by Anthony Bourdain’s passion for the Japanese Lawson’s Egg Salad Sandwich
1 dz Lg. eggs (11 hard boiled, 1 yolk)
1 T 1 t white wine vinegar
½ t salt
¼ t dry mustard
3/4 C avocado oil (vegetable or grapeseed work too)
Salt to taste
Whisk together raw yolk, vinegar, salt, and mustard. Slowly drizzle in oil while whisking constantly until all the oil has been incorporated.
Separate the whites from the yolks.
Pass the yolks through a sieve into a bowl.
Whisk ½ C mayo into the yolks until smooth, light, and fluffy. If you made your mayo, you’ll have a little leftover to use for sandwiches.
Fold together the yolk whip and whites.
Season to taste with salt.
Keywords: Egg Salad, Egg Salad Sandwich