Thursday, February 26, 2015

Foodie Post: Simple Egg Salad

I have been making egg salad for years, and I originally saw my mom make it on more than one occasion. She used to make it so simply, with minimal ingredients, but it was so delicious! This recipe can be changed, scaled up for many people, or scaled down for one. This recipe, as is, makes 2 very hearty sandwiches or 4 smaller sandwiches.

Materials:
Medium Pan
2 bowls
Spoon

Ingredients:
4 large eggs
1/3 cup mayonnaise (more or less, depending on taste)
1 tablespoon mustard
1 tablespoon black pepper
1 teaspoon salt
4 slices bread (or 8)
*You can add any other ingredients you like, have fun with it*

Directions:
1. Place the eggs in a medium pot, fill the pot with water making sure that the water comes just above the tops of the eggs. Boil the eggs for 15 minutes.

2. After 15 minutes take the pan off the stove and dump the hot water out, then sit the pan in the sink and allow cold water to run over the eggs for about 5 minutes.

3. Once the eggs are cool enough to handle peel the shell off the eggs and place the eggs in one of the bowls. One by one cut the eggs in half, remove the yolk and put in the second bowl, leaving the whites in the original. 

4. Add the mayonnaise, mustard, salt and pepper to the yolks and mix thoroughly, making sure that you mash the yolks up without leaving large pieces.

5. Once the mixture is done, with your hands or a fork, mash up the whites and add to the yolks. Mix until whites are completely incorporated.

6. Make sandwiches and enjoy!

Note: You can place the egg salad in the fridge instead of eating right away if you would like. I like my egg salad immediately as opposed to cold.