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Saturday, March 9, 2013

Purist Egg Salad

I am a purist when it comes to egg salad. I love it dearly - egg salad on wheat toast is one of my very favorite breakfasts and snacks. But I only love it when it is minimalist.

I'm the same with bread, I suppose. The only brand of sandwich bread I really like is Koepplinger's. It has a very fresh taste and you can actually read the ingredients label.

Below is my recipe. Not sure if you can even call it a recipe since its so simple, but this is how I do it, either way.

Purist Egg Salad
4 hard-boiled eggs*
2 tbs. mayo (Hellman's is my favorite)
Two-finger pinch if salt

Peel eggs and place in a small bowl (I use a cereal bowl at home). Use a fork to mash them up. Stir in mayo and salt. Taste it before you eat it - everyone likes a different amount of salt.

This makes two servings, so I pile 1/2 the egg salad in a piece of toast and save the rest for the next day. It keeps very well in the fridge.

*to hard boil the eggs, put them in a pan, cover them with cold water and bring to a boil over high heat. Boil for 1 minute. Cover with a lid, remove from heat, and allow to cool to almost room temperature. Drain water, cover with cold water and allow to cool completely. Remove from water and store in the fridge.

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