Egg Salad is one of those things that seem to evoke strong emotions in people. You either LOVE it or you HATE it. I happen to absolutely LOVE Egg Salad. I've ordered it in a lot of different delis, diners and restaurants and am usually left unsatisfied with their renditions. I've only found one sandwich place that makes it just the way I like it.
I was thinking about Easter (which falls on April 24th this year - seems really late) a few days ago and got this strong hankerin' for Egg Salad. I guess all those boiled eggs popped into my head and just wouldn't go away. Hubby, being the sweetheart that he is, offered to make a grocery store run for me since I only had about eight eggs in the fridge.
I wonder if everyone has their own method for boiling eggs. Our Youngest Daughter still calls me nearly every time she boils eggs because she just can't remember how. Here's my tried and true method.
Place your eggs in a pan and put just enough water so they're almost covered, but not quite.
Heat the water to boiling, then turn down to low, cover with a lid and set the timer for 15 minutes.
Once the timer goes off, move the pan to the sink, fill with cold water and throw in some ice cubes for good measure. Cools the water down faster.
I like to make Egg Salad while the eggs are still warm. Mixes up nicely and tastes so good.
I don't use exact measurements -- just drop things in by spoonful.
1 dozen boiled, peeled eggs
A scoop of butter (probably a couple of Tablespoons)
A scoop of mayonnaise (probably 1/2 cup)
A squirt of yellow mustard (probably 1 Tablespoon)
Salt and pepper
I use a potato masher to smash the eggs into large chunks.
Stir it all together well and pile on buttered toast.
Our family has always loved having boiled eggs on hand in the fridge. The way I kept the kids from breaking raw eggs by mistake is by penciling an X on the end. Better safe than sorry ...
So are there any other Egg Salad lovers out there?
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