Egg Salad….emphasis on salad

Confused as to what to do with all those darn hard boiled eggs that you all inevitably have from Easter? The obvious choice would be egg salad. The not so obvious would be awesome egg salad….lucky for you I’m here to share my recipe….and its the awesome one.
Back in my younger years when I’d stay up past 10 pm, my brother was usually around. Come 1 or 2 am, he’d get hungry and make himself a snack. Sometimes it was PB&J, other times it would be straight up celery and on occasion it would be a quick trip to McDonalds. BUT, one Friday night, he made egg salad sandwiches. At this point in my life, I hated egg salad because (1) it just seemed like a weird/disgusting concept to me and (2) the whole hard boiled egg smell wasn’t exactly pleasant. Well, have I got news for you. Egg salad is not disgusting!!!–that is when you make it correctly. That evening, my brother explained the science behind his recipe. (Ok, maybe not science)
Here’s the trick–brace yourselves–you need practically equal parts egg to salad (meaning all the crunchy vegetables you add in like celery and onions). Thats it! Life becomes a little brighter when you’re eating an egg salad sandwich (or egg salad with crackers!) that has a little crunch. I like a lot of things on crackers….especially egg salad.
Anyways, the moral of the story is make this and fall in love with egg salad. Its a good one.
PS–This recipe is baby approved!

Egg Salad
yield:4-5 sandwiches
Ingredients:
6 hard boiled eggs, peeled
1/3 cup finely chopped onion
1/2 cup finely chopped dill pickles
2 large stalks celery, finely chopped
1/3 cup mayonnaise (I use Helman’s….NOT low fat)
salt
pepper
Directions:
Chop up hard boiled eggs or use this handy dandy little contraption. Place into large bowl with remaining ingredients. Stir to combine. Fill a sandwich, a pita, a wrap or a tortilla with this stuff…..or do what I do! Use crackers. YUM.
Recipe TIPS:
-Here’s the easy way to cook the perfect hard boiled egg that will be easy to peel! Put all your eggs into a pot and cover completely with water. Cover and bring pot to boil. Once water has boiled, turn burner off and leave the pot alone (whilst still on the hot burner) for 10 minutes. After the 10 minutes, the eggs are done! Now, here’s the important part that makes your life easy or hard when it comes to peeling those shells off. Remove lid and drain hot water while still leaving eggs in the pot. Turn your faucet on and place pot underneath in the sink to shower eggs in cold water. You want to shock your eggs as quickly as possible to shrink the membrane between the egg and the shell. Keep faucet running over top eggs for 2-3 minutes. You may even want to add a little ice to the pot too. Once eggs are cool to handle, crack them open and peel away!
0
    Pin It
0

4 Responses to “Egg Salad….emphasis on salad”

  1. #
    1
    Diana — January 6, 2012 at 4:46 am

    this is how i make mine too…love it..my hubby says no one puts pickles in their egg salad…he doesn’t know what he is missing out on

    Reply

  2. #
    2
    Molly — April 27, 2012 at 4:05 pm

    A little tip… If you want those shells to slide RIGHT off? Add a tablespoon of vinegar to the water you’re gonna boil the eggs in. “You’re Welcome!”. = D

    Reply

  3. #
    3
    Julie — September 12, 2012 at 3:50 pm
  4. #
    4
    Jessica — November 26, 2012 at 2:40 pm

    Hi! I just read about “hard-boiling” your eggs in the oven. I tried it and it works great! Place your eggs into a 325 degree oven. You can put them right on the rack if you’d like but I put mine in a muffin tin. Bake for 30 minutes. Cold-shock them in a pot or bowl as soon as you take them out of the oven. These were the easiest eggs I’ve ever had to peel and the yolks were light and creamy. :)

    Reply

Leave a Comment