Oh, hard boiled egg. You are a mysterious beast.
I never know when you’ve become successfully hard-boiled. It’s not like I can crack you open to check. Do you like to hide your secrets from me, egg? Hm?
That’s not very neighborly.
Fortunately, I have found a way to DEFEAT you! Muahaha!
The secret lies in bringing the water to a boil then turning off the heat and allowing you to slowly cook in the heated water.
Yummy yum yum.
You can be used in all manner of ways, hard boiled egg. I can turn you into deviled eggs, or egg salad, in meatloaf, plain with salt and pepper, as ramen garnish, with toast for breakfast…the list goes on.
Today I think I’ll turn you into egg salad.
Hooray egg salad!
Hard Boiled Egg/Egg Salad
Cover your eggs with cold water. Bring the water to a boil, then shut off the heat and cover. Let sit for 15 minutes. Rinse with cold water and peel off the shells. You may need to let them sit longer if your eggs are huge or you are hard boiling a very large quantity, but I always let them sit for 15 minutes and they always turn out great.
Roughly chop up your eggs. Add about 1TB mayo, 1 tsp mustard, 1TB chopped pickle, 1/2-1 tsp assorted herbs (I like dill and thyme), sprinkle of paprika, salt and pepper, teensy bit of pickle or lemon juice, maybe some capers.
Mash about until it looks good. Taste and add salt if you think it needs. I like my egg salad with tomato if I have it, but I didn’t. I ate it with cabbage and some havarti cheese. However you eat it, spread on some bread or crackers and enjoy!