Erin's Egg Salad Extravaganza
I’m a sucker for a good egg salad. Maybe because it evokes memories of being a small child and noshing away at an egg salad sandwich (definitely on Wonder white bread) made by my mother on the stoop of our house in the woods of Plymouth, Massachusetts. Whatever the emotion-linked memory tie, a good, creamy egg salad can be a nostalgic, hearty, nourishing, easy-peasy dish to make and have on hand for multiple days. If you are anything like me, I like things that taste amazing, but can also be eaten for several days. I’m equal parts put-your-heart-into-it-make-it-worth-it and practical-Patty (Patricia is, in fact, my middle name.)
This is my simple-yet-yummy rendition of egg salad, after years of trial and error.
Ingredients:
8 eggs
3 Tablespoons of mayo (this is really a personal preference. You can add less and have a drier egg salad or add a little more if you love you some mayo.)
1 small yellow onion ( 1/2 medium)
1 stalk of celery
A handful of fresh dill
1/2 tsp celery salt
1/2 tsp white pepper
1/8 tsp paprika
Directions:
There are so many techniques for boiling eggs, but here is the one technique that usually yields eggs that are easy to peel and yolks that are cooked but not chalk-dry:
1. Fill up a 4 quart sauce pan with water and gently place 8 eggs into the water (make sure the eggs are fully submerged.)
2. Bring the water to a boil and continue to boil the eggs for 3 minutes.
3. Turn off the heat and allow the eggs to sit in the hot water for an additional 5 minutes.
4. Drain the eggs and place into a separate bowl filled with cold water and ice.
5. Allow the eggs to sit in the cold water for 5 minutes
6. While eggs are cooling, chop the onion, celery and dill.
7. After the eggs have cooled, crack each against the pot and peel away the shell.
8. Cut each egg in half, and separate the yolks from the whites. (I put the yolks in a big bowl and save the whites on a cutting board for chopping.)
9. Mash the yolks in the big bowl then add in your mayo. Mix it up until is creamy.
10. Chop the egg whites on a cutting board and then add to the yolks.
11. Add in the onions, celery, dill, paprika, celery salt and pepper.
12. Mix it all up til its creamy and yummy.
