Romesco Egg Salad Recipe (2024)

A 9 1/2 minute boiled egg is a hard boiled - not soft boiled - egg.

I made this for lunch today and it's pretty perfect. I'd reduce the 1/3 cup olive oil to a slightly smaller amount, but overall this is absolutely delicious. I'll be making this one again and again.

I made this but added three tins of anchovy -- delicious! Note that more garlic is needed than what this calls for -- I added two bulbs of garlic and some onion to this. Delectable.

Try unsalted, pan-toasted pistachios in place of the almonds.

I am going to make eier mit tsibiles (Jewish eggs and onions) from the NYT cooking newletter earlier this week and this salad as a brunch for Passover. What great flavors to serve on top of matzo!

Add tin of anchovies

Deconstructed romesco is brilliant. I usually blend the ingredients for a creamy romesco sauce - but having everything chopped for texture was a delicious new take on an old favorite. It marries well w/ the eggs. 6-7 minutes for soft boiled, 9 minutes = hard boiled. I did crave bit of brine here, capers or anchovies could've been nice. Finally I didn't have smoked paprika but regular paprika worked just fine. Love the creativity in this recipe and will be making again!

Steam your eggs in a steamer basket. Approx. 6 min for runny, 9 min for soft boiled, 12 for hard. Better texture than boiled, much easier to peel, and the hard ones won't get the weird green ring.

Larry KThe cook time for a soft or hard boiled egg is heavily dependent on the altitude you live at.

I agree on reducing olive oil to 1/4 c. I also added marinated artichoke hearts, sliced onion, anchovies and arugula for a greener salad. Very tasty!

I cooked the eggs for eight minutes and they came out perfect. But, I am at 5,000 feet. Timing may be a little different at lower elevations.

Made a 1/2 recipe of this last night for 2. Doubled the garlic & smoked paprika, added half again as much roasted pepper. Adaptable & really nice play of textures. Would be good with prawns, or with vegetables like new potatoes or steamed cauliflower. Was lovely with Pierre Franey's sauteed Chicken Breasts with Lemon, steamed rice on the side.

This is delicious. I only had three hard boiled eggs to use up so I added some crumbled bacon and avocado to make a more substantial lunch.

Slightly smashed whites with fork to make a more "traditional" egg salad to serve on slices baguette. Added pinch more smoked paprika. It was a clear winner for guest and I'll continue to make it this was for appetizers.

I have to ask Tommy K as well - 2 bulbs of garlic, and 3 tins of anchovies? Goodness!

Substituted roasted pumpkin seeds for the almonds and arugula for the parsley. Served on buttered toast. Very delicious!

I happen to have some smoked almonds so I am going to use those which I think will go well with the smoked paprika. I will take the advice and add anchovies!

Wow! So tasty. I love egg salad but this takes it to another level. I used less olive oil and it was still plenty rich. Served with crusty bread and a salad. *chef’s kiss*

Third time making this delicious dish. I think the sweet spot for the eggs is 7 minutes. Firm whites, gooey yolks that blend well with the mixture. Used fresh basil this time — it’s what I had. Wonderful.

Omigosh, really loved this new way to make/serve egg salad ! Since I’m not too picky about hard vs soft boiled egg in a salad, I will very likely opt for saving time with some store bought pre-boiled eggs next time I make this…

I blindly followed the instructions and ended up with hard-boiled eggs, which is of course what you get after a 9.5-minute simmer. Nevertheless, delicious. I'll make again.

This is fantastic exactly as written. I rarely eat eggs since they skyrocketed in price, but made it because the recipe sounded so good. This will definitely go on rotation if eggs ever come down in price.

Delicious flavor! I added pearled couscous, garbanzo beans, and feta to fill it out and make a light, summery dinner out of it. Very adaptable--going in my regular rotation!

I don’t know how this recipe got saved in my recipe box under breakfast, but I’ll be eternally grateful. Almost couldn’t wait for the toast. Per other comments, half the oil, basil in place of parsley (had one not the other), some chopped kalmata olives for the anchovy/caper layer. Yum.

Oh. My. Word. Regular egg salad (hard boiled eggs, mayo, salt and pepper) is my guilty pleasure, but this is so healthier — and delicious! It’s my new go-to for egg salad. I soft boiled the eggs for 6 minutes, probably could have gone another minute but it mixed well. Used only 1/4 cup olive oil, which was fine. Roasted a red pepper — didn’t have any bottled. Used more almonds. But otherwise followed it to a tee. So, so good!!

Wow! This surely is a keeper! I mounded it on a piece of toasted country bread for breakfast. Yum.

This is a delicious light dinner, first course or lunch. We served it with butter lettuce. Healthy, satisfying and delicious. We followed the recipe and loved it.

Made as is and put on a bed of baby spinach - delicious. The sherry vinegar is pretty assertive so if I decide to reduce the oil next time, I’ll try red wine vinegar instead.

So delicious and the group of mixed international guests who meet monthly for breakfast, all raved about this salad. I did use pistachios instead of almonds as I had forgotten to get some and swapped coriander for parsley for the same reason! Beautiful colors and a nice taste! This is a keeper!

Explodes with flavor. Crunchy almonds are irresistible. Season well!