So when we were home last month, there was a family picnic at my Granny's nursing home. We all had to bring something. My sister Courtney made this 50 pound cheese cake, my Mum made her awesome vegetable dip, and vegetables to dip in it. Aunt Brenda was supposed to bring salmon sandwiches (salmon is a big thing in Canada) and egg salad sandwiches. Well when she got there she realized she had forgot the egg salad sandwiches, and all she had was the salmon sandwiches. Courtney's
fiance boyfriend, just give her a ring already, Jay, kept saying "where's the egg salad? does anyone have egg salad?" it was funny. Even when the lady came around with dessert, he was asking if there was egg salad.
So today for lunch I made egg salad sandwiches. I love egg salad, and I have the perfect recipe for hard boiled eggs, compliments of Julia Child, and a delicious recipe for egg salad, compliments of many different recipes rolled into one….I can't stand to even look at hard boiled eggs with the gray stuff in them, one time we went to someone's house and half of the yellow yolk was gray and I was like Oh My Gawd!
So never let that happen to you, here ya go:
Tip: Put your eggs in a pan and you want an inch of water to cover them. You want the pan more high then wide.
1. Lay the eggs in the pan and add the amount of cold water specified. Set over high heat and bring just to the boil; remove from heat, cover the pan, and let sit exactly 17 minutes. 2. When the time is up, transfer the eggs to a bowl of ice cubes and water, the eggs should be covered with the water. Chill for 2 minutes while bringing the cooking water to the boil again. (This 2 minute chilling shrinks the body of the egg from the shell.) 3. Transfer the eggs to the boiling water, bringing to the boil again, and let boil for 10 seconds – this expands the shell from the egg. 4. Remove eggs, and place back into the ice water, sometimes you have to add more ice as the warm eggs melt it a bit. Chilling the eggs promptly after each step prevents that dark line from forming. If time allows, leave the eggs in the ice water after the last step for 15 to 20 minutes. Chilled eggs are easier to peel. The peeled eggs will keep perfectly in the refrigerator, submerged in water in an uncovered container, for 2 to 3 days. NOTE: It really pays to be finicky like this about hard boiling eggs. The perfect hard boiled egg has a tender white, and a yolk properly set. There is not the faintest darkening of yolk where the white encircles it (a chemical reaction caused by too much heat in the cooking process). Eggs cooked this way can also be peeled neatly. These turn out first rate.
Look how beautiful these babies are. Now of course you could just sprinkle with some salt and pepper and eat them this way…in fact I ate these ones right up! Yum!
Look at the bowl of golden beauties. No wonder they say "The Incredible Edible Egg!"
The rest I chopped up with this metal round thing we got for our wedding almost 24 years ago. I think it is for nuts, but I usually use my pampered chef chopper for nuts.
Of course I used too small a bowl and had to put them in a bigger one to add the rest of the ingredients.
So after they are all chopped up and put in a bigger bowl, you want to add mayonnaise, celery salt, onion (I used green onions right from the garden), mustard powder, garlic powder, dill weed, salt and pepper.
Just keep adding till it tastes right. Cause if you made more or less eggs then me I don't want to be telling you tsp or things like that…plus some people like their egg salad more mayonaisey then us.
Grab your nice white bread, I know my sister Jacqui is gonna be shaking her head on that one, she says "the whiter the bread, the faster you're dead" but I don't know I just love nice soft white bread.
Bon Appetite! It was so yummy.
Jeff was out doing yard work and I told him lunch was ready and he came in and I had two plates on the table, this one here with the sandwich cut up, and then another plate that had not been cut up. He said "which one is mine?" and I said it did not matter, the one that is cut in half had been photographed! He just laughed.
Well he wont be laughing tomorrow, as Eric and I are surprising him and taking him to the Indiana Jones movie and then to Cantina Laredo for lunch. And since he won't be at work till Monday, he wont even see this till it is too late….ha!
Have a great Father's Day everyone, and thanks for stopping in!
Oooooh and these sandwiches always, always taste better if someone else makes them! MMMmmmmmmm
Debbie from Ontario!
Dang, those look good!!!
Mary Allen says
I'm with you girl – the whiter the bread the better. We only go around once in life – enjoy.
Lori Barnett says
NO WAY!!! I totally needed this process on how to boil them eggs! I have been SO frustrated forEVER when trying to peel them suckers…and I get 1/2 the white stuck to the shells!!! Gonna give this a try. I'll let ya know if I was able to pull it off 🙂
Yum! I know what I'm making tomorrow! And is that not the best way to hard boil eggs or what? I totally agree on the alien green ring of death….ick! I love to use my Pampered Chef cheese grater wheelie Ü thing for doing my eggs. Use the fine or the big hole insert for a completely different texture. Super fast, too. Oh, and I'll second the motion for white bread…ever run your white bread through a Cuttlebug embossing folder??? Hmmmm?? Ü