July 19, 2010

Egg Salad

Sarah has been craving an egg salad so when I got here I suggested 101cookbooks. I love her recipes as they are all so healthy and organic and she offers many vegetarian like this one.

6 large eggs
1-2 tablespoons mayonnaise
A tiny squeeze of lemon juice
2 stalks celery, washed and chopped
1/2 bunch chives, chopped

Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil.
Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking.
Crack and peel each egg, place in a medium mixing bowl. Add the mayonnaise, a couple pinches of salt and pepper, and mash with a fork. If you need to add a bit more mayo to moisten up the mixture a bit, go for it a bit at a time.

Stir in the celery and chives. Taste, and adjust the seasoning - adding more salt and pepper if needed.

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