Modes

Ingredients

Egg Salad

• 8 eggs

• 1/4 cup mayonnaise

• 1 teaspoon Dijon mustard

• 1 teaspoon lemon juice

• 1 tablespoon chopped chives

• 1 tablespoon chopped parsley

• 1 teaspoon chopped dill

• 1 celery stalk, finely diced

• 2 tablespoons sliced green onion

• Kosher salt, to taste

• black pepper, to taste

Toasts

• 4 slices sourdough bread

• olive oil

Finish

• smoked paprika

• microgreens or fresh herbs

• flaky salt

Instructions

Place eggs directly on the oven rack or perforated pan.

On the Wolf Convection Steam Oven, select Gourmet Mode → Eggs → Hard Cooked.

Allow the oven to complete the cooking cycle.

Transfer the eggs immediately to an ice bath.

Peel the eggs once cooled.

Brush the sourdough lightly with olive oil.

Toast on a griddle or in a pan until crisp and golden.

Roughly chop the eggs.

Fold together the eggs, mayonnaise, Dijon mustard, lemon juice, chives, parsley, dill, celery, green onion, salt, and pepper.

Do not overmix.

Spoon the egg salad onto the toasted sourdough.

Finish with smoked paprika, flaky salt, and microgreens or fresh herbs.