Classic Egg Salad
Classic egg salad is well…a classic when it comes to lunch, but to be honest, what I love best about it is that I can make up a batch, keep it in the fridge and have a quick protein pick me up (for me or the kids) any time of the day. And it couldn’t be easier to make, which is always a bonus.
First up, you need hard boiled eggs. I place the eggs in a pot and cover them with cold water. Cover with a lid and put the heat on high. As soon as they start to boil (big bubble boil) I take the pot off the heat, leave the lid on, and let it sit for 15 minutes. After 15 minutes, I run cold water into the pot of hot water to gradually cool off the eggs. Once they have cooled off enough to handle, take them out of the pot, put them in a bowl and place the bowl in the fridge.
There are a few things that make eggs easier to peel. First don’t use really fresh eggs. Sounds wrong, but its right. Fresh eggs are hard to peel. Use eggs that are, let’s call it – less fresh. Does that sound better? And cold eggs are easier to peel, so putting them in the refrigerator will save time (and a lot of frustration) later.
I usually put the eggs on and bring them to a boil while I’m working in the kitchen. Set the timer and let them sit the 15 minutes while I’m not in the kitchen and pop them in the fridge while I’m swinging on the swings (or outside or something). Then, the next time I’m working in the kitchen (which is usually not too far off) they are ready to turn into, you guess it…classic egg salad.
You’ll need 6 hard boiled eggs, 1 or 2 tablespoons of mayonnaise, 2 green onions, some fresh ground pepper and a wedge of lemon (the lemon is the magic. Don’t skip the lemon).
Peel the eggs.
Put the eggs in a bowl.
Use a pastry cutter (or fork) to break up the eggs.
Until they are in nice small pieces.
Add a tablespoon or two of mayonnaise.
Thinly slice the white and light green parts of the green onion and add it to the bowl.
Add some freshly ground pepper (ok, if you don’t have the fresh stuff, just shake in some regular old pepper, I won’t tell). This is to taste, but a turn or two of the pepper mill should do it.
And here it goes, the magic…squeeze in the juice of a wedge of lemon.
Stir it all up. Taste it. Yum, right? Taste some more. OK don’t eat it all, there are kids to feed.
And now you have a little pot of gold waiting in the fridge for a quick breakfast, lunch or snack for you and the kiddos.