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

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.

RecipeServes 4

• 10 large eggs
• 1/4 small red onion
• 3 tablespoons red wine vinegar, divided
• 1 1/2 tablespoons dried oregano
• kosher salt
• freshly ground black pepper
• 4 to 8 pickled peppers (peperoncini, peppadews), plus brine
• 4 ounces cured Italian meat (salami, mortadella, ham), cut into 1/2 inch pieces
• 1/4 cup extra-virgin olive oil
• 1 teaspoon Dijon mustard

1. Bring a medium saucepan of water to a boil. Add the eggs and boil for 9 minutes. Transfer to an ice bath to cool.
2. 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.
3. 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.

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