Wednesday, July 13, 2011

Egg Salad

I think egg salad is one of those things people either love or hate. I remember my Mom making egg salad sandwiches on white bread with the crusts cut off when I was little and have loved it ever since. Like my pimiento cheese, I don't use a ton of mayo in this - just enough to bind it together. This recipe is also my own.

Time: 20 minutes
Serves: 2

  • 5 eggs
  • 1/4 of a small onion
  • 1 TBSP mayo
  • 1 tsp dijon mustard
  • 1/2 tsp or so of salt and pepper
  • squeeze of half a lemon
  • dash of white wine vinegar
  • dash of cayenne pepper
  1. Put your eggs in a small saucepan and fill with water to cover the eggs.
  2. Set the saucepan over high heat and let the water boil.
  3. Once the water boils, set a timer for 10 minutes and turn the heat down to medium high. The water should keep a pretty steady boil for 10 minutes.
  4. While the eggs boil, fill a small bowl with ice and water. Your eggs will go in here just after they cook.
  5. Also, peel and finely chop your onion. You want about 1 TBSP of finely chopped onion.
  6. When your timer goes off, transfer your eggs to the bowl of ice water. This stops the cooking and prevents the yolks from getting gray around the edges. It also cools them off so they'll be easier to peel.
  7. After a couple of minutes, crack your eggs by tapping them on the counter or side of a bowl. Then peel them and put the peeled eggs back into the ice water while you finish.
  8. I like to remove one of my egg yolks before chopping the eggs just to lighten it up a little. This step is optional.
  9. Drain the ice water from your bowl and dry it out. Put your peeled eggs into the bowl and chop them up. You can do this on a cutting board too if that's easier - I just did it right in the bowl.
  10. Add your diced onion, 1 TBSP mayo, 1 tsp dijon, squeeze of 1/2 a lemon, dash of vinegar, dash of cayenne, salt and pepper. Mix this all together and serve on a sandwich. I like it simple with just lettuce and tomato. Enjoy!

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