The Embarrassing Truth
Until yesterday at approximately 3pm, I'd never once been able to successfully hard-boil eggs! Easy Egg-Salad 5 large eggs, hard-boiled
And while I hold my head high admitting this fact, it just doesn't seem right... for a number of reasons:But alas, you just can't make this stuff up. I think this is akin to Food Blogga's cupcake mastery; I know I breathed a huge sigh of (years of) relief as I cracked the first shell and out came a beautifully hard-boiled egg.
The fruit of my efforts (can you even call it effort??) were delicious egg-salad sandwiches for an easy, lazy Saturday dinner enjoyed out on our deck.
*this "recipe" was delicious though I don't think you can really ruin egg-salad... but just in case you're wanting some recommendations
1/4 c Hellman's Canola mayonnaise (or until desired consistency is reached)
2 TBSP chopped fresh chives
2 TBSP minced onion
1 tsp salt
fresh ground pepper (to taste)
Season-All (to taste)
4 slices of whole wheat bread
2-3 pieces of the dark green parts of romaine lettuce
Coarsely chop the hard-boiled eggs using knife or fork until the eggs are broken into small pieces. Add small amounts of mayonnaise until you reach the desired consistency (the egg yolks will help with the consistency so you probably need less than you think). Add chives and onion. Season with salt and pepper, and Season-All (this is just what I used this time - try your favorite seasonings here!).
Toast your bread and top with a piece or two of the lettuce. Scoop the egg salad onto the sandwich, slice and enjoy!
*this made two generous sandwiches and enough left-over for another 1/2 sandwich the next day!
Life may never be the same!!!
*I am often a less-than-formidable blogger... only an idiot (me!) wouldn't post how I got the eggs to come out so well!
Kara's steps to hard-boiled eggs (tried and tested ONCE): Place eggs straight from the fridge into your pot and fill the pot until the eggs are covered by about an inch. Bring the water to a rolling boil - after that point, watch carefully for about a minute. Remove from the heat and cover your pot - wait about 12-13 minutes and then pour out the (still) very hot water. At this point, I ran my eggs under cold water a few times. Depending on how soon you want to use the hard-boiled eggs, you can leave them in a sealed container in the fridge (unshelled) for a few days. I left mine unshelled in the fridge for the afternoon (about 3 hours) and then peeled them again under cold water, though I know there's a more precise method for exact peeling, but this worked pretty well.
I also love egg salad - the simple kind with s/p, vinegar and mayo. YUM. What a great Sunday night meal!
ReplyDeleteI've often had trouble with them, too, they always crack! I followed Elise's (Simply Recipes) instructions at Easter and our eggs to dye came out perfectly! At least the cracked ones can be snacks and salad additions, right?
PS. I actually posted. WHOA NELLY.
I too am an egg salad fan - what was your secret to great hard boiled eggs?
ReplyDeleteThe first three years on my own I would have to call my mom and have her remind me how long to cook eggs for...artichokes too. :)
ReplyDeletemaybe i'm missing something... how long did you boil the eggs for... then did you run cold water on them? room temperature water with the eggs then a boil?! do tell..
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