Egg salad is both a great way to use up eggs that will be replaced soon, and just a great canvas to add different flavors to. Once you have the base experiment with different additions or complimentary ingredients. Slice avocado, bacon, tomatoes. Or different seasonings, it is another thing that you can personalize and change up tarragon, hot sauce, celery, onion, capers, black olive, pickles pretty much anything just don’t get too carried away and taste as you go.
Four eggs in a small pot. Add some salt and cover (mostly) with cool water. Cover and bring to a boil.
Once the water boils remove from heat, leave covered and let stand for 12 minutes.
Drain the hot water and run under cold water to stop the cooking. Let sit in cold water to cool completely.
Crack and peel the eggs. Rinsing under running water when all are peeled to remove any small shell bits.
Also good to rinse the board as well. Halve the eggs.
Remove the yolks to a medium bowl and mash with a fork.
Add a tablespoon grainy mustard, two tablespoons mayo, and 1/2 tablespoon apple cider vinegar.
Mix in dill, lemon pepper, celery salt, and any other seasonings you like. Garlic powder, tarragon, basil, paprika all go well with eggs … probably not all at once.
Mix in some finely diced onion. Could also use celery, capers, pickles, olives. Again, probably not all of them in the same batch.
Chop the egg whites in about 1/3s each half. You want them to have some bite to them, and want to gently stir them in so to not break them up too much. There ya go. High protein, cheap, easy. It will serve me well over the next few days.
As a plain sandwich for a work lunch.
On toast for breakfast.
Or a toasted sandwich. I like the crispy toast with the soft egg 🙂
I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.
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