Egg Salad + How to Properly Hard Boil an Egg

This has nothing to do with Easter. I know there’s a plethora of egg recipes out there right now, but I really just happened to have half a dozen eggs sitting in my fridge for two weeks now, and what better use of old eggs than egg salad?

First, some hard boiling technique:

  1. In a large pot of cold water, fully submerge eggs. There should be at least 1 inch of water over them, and the eggs should NOT be crowded.
  2. On medium high heat, heat water until it just simmers. Small bubbles. You dont want a rolling boil.
  3. Cover the pot and leave it on the stove, heat OFF, for about 10-15 min.
  4. Remove eggs and submerge in ice water ~ 5 min.
  5. Tap and peel.

That’s it! Never ‘eff up another hard boil egg again. No more grey yolks, no more rubbery whites, no more uneven cooking or sulfur fumes in your kitchen. No more excuses.

Now on to my egg salad. Which, by the way, I have never made before. But I have eaten plenty! The use of olives in this recipe was inspired by Murphy’s Deli. That’s right. You heard me. I am not ashamed to draw inspiration from a sandwich chain. It’s the only source of palatable sustenance on campus.

  • 1 tsp dijon
  • 2 tsb mayo
  • 6 eggs
  • ~1/4 cup shallots, minced
  • ~1/4 cup olives, minced
  • paprika
  • dill

No salt needed. Olives take care of that. But if you’re in a hurry towards hypertension, bring it on.

Just a note: I like shallots because they’re less sharp than onions. And a tad sweet. “Cause remember, you’re adding them in raw. Feel free to substitute with red onions if you like.

Serve over greens or in a sandwich. With shredded lettuce and fresh sliced cucumbers. Mmm…cucumbers.


Yay for summer!

Now back to my studies.
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