- 2 hard-boiled eggs
- Pickled onion
- Sriracha aioli
- Kosher salt and freshly ground pepper
- 1 red onion
- 1 teaspoon mustard seed
- 6 whole peppercorns
- 1 teaspoon fennel
- 2 juniper berries (if unable to source, can omit)
- 1 cup cider vinegar
- 1 cup water
- 1 tablespoon salt
- 4 tablespoons sugar
- 1 clove garlic, Microplaned or sliced very thin
- 1 egg yolk
- Juice ½ lemon
- ½ teaspoon salt
- 1 tablespoon Dijon mustard
- ¼ cup olive oil
- ½ cup grapeseed oil
- 2+ tablespoons sriracha (start with 2 and add to taste)
About this recipe
When one ponders what might be considered a “provision” for Woodstock denizens, one might default to carrot juice and a durable hemp bag rather than a hot pastrami sandwich. But Provisions Woodstock, a small deli opened this past spring by childhood pals Emily Bonilla and Anthony Heaney, endeavors to broaden the horizons of Tinker Street with housemade bacon, sausage and pastrami, among other hearty fare.
Bonilla, who worked for Fleisher’s for a few years and has serious butchering chops, wanted to open a deli focused on local meats and quality sandwich construction for locals and whoever else finds themselves lucky enough to be hungry at their doorstep. Here is a recipe they were nice enough to share with us that is a spicy and playful take on the standard egg salad sandwich.
Recipe Courtesy of Provisions Woodstock
65 Tinker Street, Woodstock
For the eggs:
Prick the pointed end of the egg with a thumbtack and drop into boiling, well-salted water for exactly 10 minutes. Remove and plunge eggs into an ice bath. Let rest for no more than 10 minutes before removing and peeling shells.
For the pickled onion:
Slice onion into thin rounds and place in a heat-proof bowl or Mason jar; add spices. Heat vinegar, water, salt and sugar until the solids are dissolved, and pour over onions. Refrigerate once liquid has cooled. Tastes best after sitting for 24 hours.
For the sriracha aioli:
Whisk garlic, egg yolk, lemon, salt and mustard in a large bowl. Add a few drops of olive oil at a time, whisking constantly until it starts to thicken. Slowly drizzle in remaining olive oil and then the grapeseed. Whisk constantly until emulsified. Gently fold in sriracha to taste. Refrigerate until ready to use.
To assemble, wash and dry arugula. Cut focaccia across the middle.
Drizzle aioli on both sides. Thinly slice both eggs and lay over aioli. Season eggs with kosher salt and freshly ground pepper. Top with desired amount of arugula and pickled onion.