Thursday Recipe Exchange: Egg-celent Egg Salad
4/17/2014 7:15:00 PM
Easter and Passover are both very 'hard-boiled-egg-centric' holidays. Between the decorated Easter eggs and the Seder eggs, you probably have an abundance of eggs in the house. So here's a quick way to turn them into a yummy meal.
** Very important ** If you are using decorated Easter eggs, some important safety guidelines:
- If you plan to eat dyed eggs, use food-grade dyes — egg-coloring kits, as well as liquid, gel, and paste colors for cake decorating, are safe choices.
- Don't color eggs that crack during cooking (they're safe to eat if immediately refrigerated, but otherwise are easy targets for bacteria).
- Whether you hide eggs for an Easter hunt or use them as a centerpiece, if they have been out at room temperature for more than two hours, discard them.
What You'll Need:
If your eggs are already boiled, you're good to go. If you're starting from scratch:
1 dozen eggs
1 tbsp cooking oil
Mayonnaise to taste
A dash of mustard
Salt, Pepper & Paprika
2 tbsp. Chopped Black Olives (optional)
What You'll Do:
To Hard-Boil Eggs:
Fill a pot with enough water to cover the eggs.
Add the cooking oil to the water, turn stove to High, then bring to a boil.
When the water is boiling, add eggs, cover loosely & boil for 20 minutes. When the water starts to boil over, turn the temperature down to medium or medium-high, enough to keep water from overflowing, but to continue boiling.
After 20 minutes, remove pot from stove, remove pot top & immediately place under cold running water. Let the water run for 5-10 minutes so eggs can become firm.
To peel the eggs, crack & gently roll on a plate, then peel under running water. (If you peel the shells into the pot, it's easier to dispose of them.) Don't worry if some eggs don't look perfect - you're going to mash them anyway!
To Make the Egg Salad:
Using an egg slicer, slice all eggs longwise & crosswise, then mash completely.
Starting with 1-2 tablespoons of mayonnaise, mix into mashed eggs, until mixture is moist. (Add more, to taste).
Add a small amount of mustard & mix, just enough for a hint of flavor.
Add salt & pepper to taste, then a dash of paprika for color & a punch of flavor. Mix.
Add chopped black olives & mix (optional - if you like olives on your deviled eggs, you'll like them in egg salad!)
Refrigerate for at least an hour before serving.
Goes great on lettuce, or on toasted rye bread.