The other day I was home, Karsten was sleeping, and I needed something for lunch. Egg Salad seemed to be the winner for that day. This is not something I make often, but when I do make it, I love it...and make enough to have for lunch the following day.
It's hardly a recipe, but regardless it's good.
First, I want to share my almost fool proof way to boil eggs. It's from a post a few years ago...
I think I finally figured out how to boil an egg and make it perfect. Here's how. Place eggs in a pot and cover with cold water. Bring water to a boil with lid off. When water comes to a boil, turn off heat, cover with a lid, and let sit for 10 minutes. Drain off water and then shake the eggs in the pot to crack the shells just a little. Submerge eggs into ice water for a couple of minutes to stop the cooking. The water will seep under the shells making them very easy to peel. Pull out of the water and peel. Perfection. One tip I read in the same book If found these instructions in is this: If you're trying to make deviled eggs, turn the carton of eggs in it's side and the yolks will go to the center of the eggs, so even when you boil them the yolks will stay in place.
So here's the "recipe" for Egg Salad and the printable of course Download Egg Salad
4 hard boiled eggs, cooled and peeled
1 ½ Tbsp Hellman’s mayo
1 tsp yellow mustard
1-2 tsp sweet pickle relish (or if you’re lucky enough to have my Mom’s zucchini relish use that)
A few shakes of paprika
Optional: 1 tsp Fox Point Seasoning (Penzey’s)
Mash up eggs using a pastry blender. (I find this works best, plus this is the way my Mom did it.) Add the rest of the ingredients and stir. Serve on bread, in a pita, stuffed in a hollowed out tomato, or on a lettuce salad.