This post was originally published on August 11, 2020.
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So, I dunno if this is really a deviled egg, per se, but it’s definitely how I make egg salad.
I hard boil my eggs.
Chop them up.
Add mayo, dijon mustard, and relish.
Salt and pepper, of course.
I suppose deviled eggs don’t necessarily have relish in them. I also suppose deviled eggs have paprika as a garnish. And if I were to add some, I’d use true Hungarian paprika. This is the kind I grew up on. And here it is in the hot version!
It took awhile for me to find a steady and sure way to hard boil eggs. Here’s what I do:
Fill a pot with cold water
Add the eggs
Bring to a boil
Boil for 4 to 4.5 minutes
Have a bowl of cold water handy
Take the eggs out of the boiled water and place them in the bowl with the cold water
Placing in the cold water shocks the eggs and stops them from cooking and becoming overcooked.
I basically just add each element to taste. I think you might be noticing that I’m pretty go with the flow when it comes to recipes and cooking. So the easier it is to throw together, the better!
Personally, I find egg salad best on some kind of roll. A kaiser roll works great with a tad more mayo slathered on each side and some slices of your favorite deli cheese.
I’ve also tried it with pretzel rolls made by a local baker here in southern CT. Side note: these are amazingly tasty rolls and the baker is super friendly and knowledgeable about really good ingredients.
What I like about egg salad is that it’s super easy to toss together and it’s a great source of tasty protein. Eggs don’t have to be boring!
Do you have a favorite method of making egg salad?
