Egg Salad is great, its fast, easy, low cal, and low fat. You can eat it for breakfast, brunch, lunch, dinner, or a midnite snack. You can serve it on bread, toast, crackers or a bed of lettuce. Talk about a versatile food. When I was teaching we had a snack truck that would come around just in time for morning break and those ladies whipped up a delish egg salad, I just loved to grab one with a chocolate milk, I could eat half, then save the rest for lunch and I was satisfied all day.
Today I was wanting to try something different for breakfast and needed to post a food blog so as I stood in front of the frig wondering what to do I saw the mayo next to the eggs and there it was egg salad. What how do I boil an egg? hmmm check out that learning experience here.
Since I don’t boil eggs I have never made egg salad before, I consulted the BHG bible but they didn’t have what I wanted. I decided to just wing it… here’s what I came up with,
4 soft boiled eggs
1/4 c mayo
1 tsp mustard
1/8 finely chopped onion
1/8 finely chopped celery
salt and pepper to taste
1/4 tsp paprika
Smash it all together.
Serve on whole wheat toast.
It was fast, easy, cheap, very yummy, and BF luv’d it ;D
Awesome morning learned how to boil and egg and make egg salad! Win WIN!
I have a confession …
I can’t boil an egg.
I know, how can you get more basic then boiling an egg. To be honest I have never been a big egg eater, so when mom boiled eggs I didn’t really pay attention. Now I do luv egg salad sandwiches and so does BF so today I thought why not… lets learn how to boil an egg 😉
I pulled down the BHG cookbook, grabbed 4 eggs and a pan and jumped right in.
1. Cover 4 eggs making sure there is 1 inch above eggs.
2. Boil rapidly, meaning they want you to put it on high and make it come to a boil quicker than you might normally.
3. Once boiling remove from heat and cover for 4 mins. I set a timer.
Now the last step I remember my mother doing, drain, and then rinse and let rest for a couple of mins in cool water just so you can handle the eggs. If you aren’t using them for awhile then skip this cool down process just drain of the hot to stop the cooking process.
1. Same as above till the boil you reduce the heat and let simmer 15-20 mins.
Easy peasy right, can’t believe it has taken me 40 some years to figure this one out 😉
P.S. anybody got any tips for peeling?