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Egg salad

 

My mother is the Queen of “dropping by,” She doesn’t do it to see me, but to supply me excessive paper goods, and food, lots of food. Sometimes it will be Chinese food that she has cooked up, sometimes it will be a bushel of vegetables from her garden. Tonight I got the third category: groceries that she brought on sale and felt it was such a good deal she needed to buy some for me. I got 2 dozen eggs from her. Now, I always have a lot of eggs on hand. They are integral for any baking recipe, and so versatile for cooking quick meals. So, now I had 4 dozen eggs in the fridge. What to do? Make egg salad, of course.

 

My favorite recipe is an old Martha Stewart one that involves bacon (bacon makes everything better), but I decided to try the Cook’s Illustrated version. It uses celery and parsley for a marginally healthier egg salad. The important thing is to not overcook the eggs. 

Here’s a foolproof method for a perfectly done hard-boiled egg. Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let sit for 10 minutes. Meanwhile, fill a medium bowl with 1 quart water and 1 tray of ice cubes (or equivalent). Transfer eggs to ice water bath with slotted spoon; let sit 5 minutes. Peel and use as desired.

Egg Salad

Makes 2 1/2 cups, enough for 4 sandwiches

6

large eggs 

1/4

cup mayonnaise 

2

tablespoons minced red onion 

1

tablespoon minced fresh parsley leaves  

1/2

medium stalk celery , chopped fine (about 3 tablespoons)

2

teaspoons Dijon mustard 

2

teaspoons lemon juice 

1/4

teaspoon table salt 

 

Ground black pepper 



1. Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let sit for 10 minutes. Meanwhile, fill a medium bowl with 1 quart water and 1 tray of ice cubes (or equivalent). Transfer eggs to ice water bath with slotted spoon; let sit 5 minutes, peel and dice medium.

2. Mix all ingredients together in medium bowl, including pepper to taste. Serve. (Can be covered and refrigerated overnight.)

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