First, you'll need some eggs. I like to use either large or extra large eggs. Any size will do, your choice is a matter of preference. Ideally, your eggs should be a week or more old, because a little age will make it easier to peel the shells. This is more important if you are serving your hard boiled eggs whole or halved because they will look prettier. The eggs I used to make my egg salad were very fresh and as a result, the shells were very hard to peel.
|Fresh Eggs May be Harder to Peel|
Place your eggs in a pot with a lid and cover them completely with cold water. Place the covered pot on your stove over medium high heat. When the pot comes to a boil remove it from the heat and leave it covered on the stove for 13 minutes. Set your timer, because you want them to sit for just 13 minutes.
|Cover the Eggs with Cold Water|
|Eggs Cooling in Ice Bath|
Once your eggs are cool, you will be able to peel them and make your egg salad. You can see that this technique produces a completely cooked egg without an unsightly green ring around the yolk.
|My Hard Boiled Eggs|
Now you are ready to make egg salad.
- 6 hard boiled eggs,peeled
- 2 medium stalks of celery, chopped
- 2-3 tablespoons chopped chives
- 1/3 cup mayonnaise
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Chop the eggs as finely as you like into a bowl. I like my egg salad to be a little chunky. Add the celery and chives. Season with the salt and pepper.
|The Chopped Eggs, Celery and Chives|
Taste the mixture and add salt and pepper as needed. Chill your egg salad for at least an hour to develop the flavors. Serve.
A Handy Kitchen Tool
Have you ever seen a pair of herb chopping scissors? This pair of scissors was a gift from my friend, Robin. It does a great job cutting herbs, like chives, quickly and evenly. This would make a fun gift for your favorite chef.
This post is not sponsored. The links for the herb shears are shared to make it easy for you to check them out.