Spring Egg Salad with Green Garlic Aioli 

Hard boil 4 eggs: Place in a pan or pot with cold water to cover.  Bring them to a hard boil, then shut off the heat.  Allow to sit for 10 minutes, then cool in ice-water.
Make the Aoili: Finely mince the white part of 1 or more stems of green garlic to make 1/4 C.

Add the garlic to a food processor along with 1 egg and 1 t. Dijon mustard.  Process until completely combined.

Leave the processor running and add 1 1/3 C. olive oil in a slow trickle.  The longer this takes, the better.  Don’t rush it.

Add 1 T. lemon juice, 1 t. salt, and 1/2 t. black pepper and process until it is combined.

Boil salted water in a medium pot.  Trim 6-8 spears of asparagus, cut into bite-size pieces to make 1 C.  Pull the strings off 1 C. snap peas and cut them in half (or substitute 1 C. Shelling peas).

To make the Salad:  Drop the peas and asparagus into the pot.  When the water returns to a boil, drain the vegetables and rinse to cool.

Finely slice the green part of 1-2 spring onions to make 1/2 C.

Peel the eggs and dice them.  Toss with the aioli and the parboiled vegetables.  Season with salt, pepper and paprika to taste.

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