Growing up, my mom packed me the most splendid lunches. They were creative, balanced and always came with a note. I took everything from veggie fajitas to cream cheese and jelly pita roll-ups but my absolute favorite packed lunch was an egg salad sandwich on pepperidge farm oatmeal bread.
It was a perfected combination of only several ingredients. She was light-handed on the mayo, added dijon mustard and finished with fresh lemon juice to brighten and enhance the flavors.
Despite the simplicity, I struggled for years to get it right and now that I've got it down, I know that egg prep is 80% of the battle. Follow my easy directions for boiling eggs and you'll be 80% of the way to a deliciously simple egg salad, too!
Directions
- Put desired number of eggs (2 per sandwich) in a saucepan and cover with cold water, about 1 inch above eggs. For easier peeling of shells, use week-old eggs. Older eggs have a different pH than fresher eggs which positively affects peeling off the egg shells.
- Add 1 teaspoon of salt to water and bring to a boil over high heat.
- As soon as water reaches a rolling boil, remove from heat immediately and cover tightly. Let sit for 13 minutes.
- Quickly transfer eggs to an ice bath and allow to cool entirely, about 10 minutes. Cooling the eggs immediately after cooking will also help prevent the 'green-halo' from forming around the yolk.
To make my mom's simple egg salad, simply use enough mayonnaise to coat chopped eggs, add a dollop of dijon mustard, salt and pepper to taste and lemon juice. Oatmeal bread optional =)
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