Egg Salad
Recipe by Nicole Thom-Arens
Serves 1
I was well into my 20s before I gave egg salad a chance, and what a fool I was to hold off from trying it for so many years—it is delicious! An egg salad sandwich is one of my go-to summer lunches and picnic sandwiches. I have strong opinions about mashing the egg instead of chopping it so that the whites and yolks blend perfectly together. Whatever you do, don’t overcook your eggs.
Ingredients: 2 hard boiled eggs2 heaping teaspoons of mayonnaise 1 teaspoon yellow mustard1/2 to 3/4 teaspoon kosher salt, depending on your tastes (Reduce to 1/8 to 1/4 teaspoon if not using Diamond.)
1 to 2 teaspoons chopped pickles
Instructions:1. Add two large eggs to a small saucepan. Cover with water. Bring the eggs to a boil. 2. Once the eggs are boiling, remove from the heat, cover, and allow to sit for 15 minutes. 3. After 15 minutes, drain the eggs and submerge them in an ice bath. Allow to cool for 5 minutes.4. To make the egg salad, peel the cooled eggs. Slice the eggs in half, taking the time to admire a beautifully bright yellow yolk, and add them to a bowl. 5. Add the mayonnaise, mustard, and salt. Mash the eggs with a fork until creamy. 6. Fold in the chopped pickles. 7. Serve.