Sunday, October 24, 2010

The Simplest Egg Salad

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 
  1. 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.
  2. Add 1 teaspoon of salt to water and bring to a boil over high heat. 
  3. As soon as water reaches a rolling boil, remove from heat immediately and cover tightly.  Let sit for 13 minutes.
  4. 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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