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Prep Time: 55 Minutes Cook Time: 0 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Being a hardcore egg junkie, I have found this to be my favorite egg salad recipe. It's delicious on toasted whole wheat bread, topped with crumbled, crispy bacon and with a side salad of baby spring greens. It's best to use the freshest eggs available, but fresher eggs are also much harder to peel than not-so-fresh ones. The technique I use for boiling and peeling in this recipe is practically foolproof and also prevents overcooking, which can cause the yolks to turn gray. Ingredients:
6 large eggs |
1/3 cup best foods mayonnaise |
2 teaspoons dijon mustard |
1 tablespoon red onion, finely minced |
1 tablespoon fresh italian parsley, chopped |
1 -2 teaspoon lemon juice, freshly squeezed |
sea salt |
black pepper, freshly cracked from a mill |
tabasco sauce (optional) |
Directions:
1. Set eggs in a deep saucepan and cover with at least 3 inches of water. Bring to a boil over medium heat.
2. Simmer for five minutes, then remove saucepan from heat, cover, and let sit for 17-20 minutes, depending on the size of the eggs (shorter time for smaller eggs).
3. Drain the hot water and fill the pot with cool tap water and a handful of ice cubes to cool the eggs rapidly.
4. Take each egg and tap it against the sink or other hard surface, cracking the shell gently all over (but do not remove the shell yet).
5. Return the eggs to the cold water for 15-20 minutes. During this time the shells will loosen.
6. Pour off the water and peel the eggs. Rinse to remove bits of shell and dry carefully with paper towels.
7. Chop the eggs into small or medium pieces and transfer to a bowl. Add mayonnaise, mustard, onion, and parsley, mix well.
8. Squeeze lemon juice onto the salt to dissolve and add to season the egg salad mix. Finish with a few turns from the pepper mill and a dash of Tabasco (if you prefer a little heat).
9. Mix well and serve immediately, or refrigerate, covered, for up to 3 days.
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