Ali Slagle makes Godmother's Egg Salad

<p>Listen and follow along as Ali Slagle cooks her way through The Godmother Egg Salad - an homage to a favorite Italian sub of the Bay Cities Deli in Santa Monica, California. It's perfect on toast, with boiled potatoes, or over a heap of shredded iceberg lettuce or radicchio. Use this recipe as is, or as a jumping off point to make it your own</p><p>If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.</p><p><a href="https://food52.com/recipes/87692-godmothers-egg-salad"><strong>Recipe</strong></a><br />Serves 4</p><ul><li>10 large eggs</li><li>1/4 small red onion</li><li>3 tablespoons red wine vinegar, divided</li><li>1 1/2 tablespoons dried oregano</li><li>kosher salt</li><li>freshly ground black pepper</li><li>4 to 8 pickled peppers (peperoncini, peppadews), plus brine</li><li>4 ounces cured Italian meat (salami, mortadella, ham), cut into 1/2 inch pieces</li><li>1/4 cup extra-virgin olive oil</li><li>1 teaspoon Dijon mustard</li></ul><ol><li>Bring a medium saucepan of water to a boil. Add the eggs and boil for 9 minutes. Transfer to an ice bath to cool.</li><li>Meanwhile, coarsely chop the red onion. Transfer to a medium bowl. Add the dried oregano and red wine vinegar, season with salt and pepper, and stir to combine. Thinly slice the pickled peppers, depending on heat tolerance.</li><li>Peel the eggs, then rip them into 8 to 10 pieces each and drop them into the bowl. Season with salt and pepper. Add the olive oil, remaining red wine vinegar, 1 tablespoon pickled pepper brine, and Dijon mustard. Stir vigorously until the yolks start to emulsify with the dressing (egg yolk + oil = mayo!). Stir in the sliced peppers and meat. Season to taste with salt and pepper.</li></ol><p>Is there a recipe you'd like to hear us make? Tell us all about it at <a href="mailto:podcasts@food52.com">podcasts@food52.com</a>!</p>