the Best!
The pictures in this post are from an event I did today. I actually cooked 3 1/2 dozen eggs so the amount is large. Just follow the instructions below to do a smaller amount.
If you have a food processor it is a great way to make this recipe.
If you don’t have one, a knife and cutting board work fine for the vegetables and a box grater works for the eggs.
Plan to make your egg salad early enough that it can sit in the fridge for a few minutes before making into sandwiches. THIS IS KEY FOR GREAT EGG SALAD. It should be chilled as opposed to being warm.
For four sandwiches,(eight slices of bread) cook 6 eggs.
If you have leftover egg, put it in the fridge in an airtight container and use it tomorrow (Or later today)
I will boldly say if you are planning on one sandwich chances are good that you will actually eat two.
Yes, this egg salad is THAT good.
So lets start with six eggs
Put them carefully in the bottom of a small saucepan. Unlike potatoes we are not worried about boiling over.
Cover with water and place saucepan on medium heat.
**Add 2 TBLSP. white vinegar to water
Bring eggs to a rolling boil and turn burner to off
Leave eggs sitting on burner for 20 minutes (longer is fine too)
While eggs are cooking, prepare two green onions (scallions)chopped fine
1/4 cup celery greens chopped fine
1/4 cup dill pickles chopped fine with a knife or a food processor. If using the food processor
just give it a quick chop. You don’t want the vegetables to be mush when you are done.
Drain water and set saucepan in sink under cold running water. Allow water to run over the sides and continue for 1 minute. This cools the eggs quickly.
Crack one end of egg and **peel shell.
**Sometimes the shell will not come off nicely and you end up losing a good portion of your egg while peeling it.
Here is a fact!
eggs, fresh from the chicken do not peel well. If your eggs are from a local farmer or just fresh from a store that is busy and has frequent deliveries, or maybe even just because you don’t want to take a chance, A TBLSP.or two of vinegar added to your water will eliminate the possibility of trouble with the shells.
Remove vegetables from food processor and place in larger bowl. Put eggs into processor bowl. Chop quickly. Again, don’t make it into mush. Just a quick chop.
Add eggs to bowl with vegetables
1/2 tsp. salt and pepper to taste
**1 TBLSP. mayonnaise
If you really do want it a bit creamier add more mayonnaise 1 tsp. at a time. to be sure you don’t add too much. Give it a good mix with a fork or spoon.
**Another tip
You need to consider!!!
Whether you want your egg salad to taste like egg salad or mayonnaise. This recipe is created for those who like only enough mayo to hold the egg together. Just enough!
Put it on fresh bread or rolls and enjoy