Chef Tom Colicchio

Egg Salad with Smoked Salmon, Arugula, Pickled Red Onion & Lemon Vinaigrette

Chef Creations

Chef Tom Colicchio

Ingredients (4 Servings)
8 ounces smoked salmon
6 hardboiled eggs
⅓ cup extra virgin olive oil
¼ cup parsley, chopped
2 tablespoons capers
1 lemon, juiced
4 ounces arugula
Kosher salt
Freshly ground black pepper
Pickled red onion (recipe follows)
Lemon vinaigrette (recipe follows)
Pickled Red Onion Ingredients:
1¼ cups red wine vinegar
½ cup water
¼ cup sugar
1 teaspoon curry powder
1 teaspoon black peppercorns
1 teaspoon fennel seeds
1 teaspoon coriander seeds
2 small red onions, thinly sliced
Lemon Vinaigrette Ingredients:
1 cup extra virgin olive oil
⅔ cup fresh lemon juice
2 tablespoons shallots, finely chopped
2 teaspoons kosher salt
1 sprig fresh rosemary

Pickled Red Onion Directions

  1. In a saucepan, combine the vinegar, ½ cup of water, sugar and spices and bring to a boil. Remove from the heat, add the onions and stir. Set aside to cool, stirring occasionally. Refrigerate and store for up to 3 weeks.

Lemon Vinaigrette Directions

  1. In a small bowl, combine the oil, lemon juice, shallots and salt. Whisk until the vinaigrette emulsifies. Add the rosemary sprig, cover and set aside for 1 hour (remove the rosemary before using). Keeps well refrigerated for up to 1 week.

Sandwich Directions

  1. Roughly chop eggs and add to a medium mixing bowl with olive oil, parsley, capers and lemon juice. Mix thoroughly.
  2. In a separate small bowl, dress arugula with lemon vinaigrette and set aside.
  3. Spread the egg salad on 4 slices of bread, and top each with 2 ounces smoked salmon, pickled red onion and dressed arugula. Sprinkle with salt and pepper. Cap sandwiches with remaining bread slices and serve.



"According to MyPlate, grains should take up ¼ of your plate, with protein foods taking up ¼ and fruits and veggies filling the remaining half."

- Arnold Bread Nutrition Expert
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