Egg salad has a reputation problem. It's the thing people make when they can't think of anything else. This version fixes that. The secret isn't a fancy technique or a hard-to-find ingredient — it's a generous scoop of Ronnie's Giardiniera folded right into the mix.
The brine loosens the mayo just enough. The peppers and vegetables add crunch where there was none. The whole thing gets wrapped in flatbread with a handful of microgreens, and suddenly egg salad is something you'd actually choose on purpose.
What You'll Need
- 4 eggs, soft boiled
- 2–3 tablespoons mayonnaise
- Salt and pepper to taste
- A generous scoop of Ronnie's Original Giardiniera
- Fresh microgreens
- Soft flatbread or large flour tortilla
How to Make It
- Bring a pot of water to a boil. Lower the eggs in gently and cook for exactly 7 minutes. Transfer immediately to an ice bath and let them cool for 5 minutes before peeling.
- Roughly chop the eggs — you want chunks, not paste.
- Mix with mayonnaise, salt, and pepper. Fold in the giardiniera last, so it stays distinct in the mix.
- Lay your flatbread flat. Add microgreens, spoon the egg salad down the center, and roll it up tight. Slice in half and serve.