Tuesday, March 23, 2010

Egg Salad Sandwiches

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 Sometimes, it's the old standards that you really start craving. One of my favorite standards is egg salad sandwiches. I don't ever order them out, because I really only like my way of making egg salad. Which is really my Mom's way of making egg salad. And now, it is shared with the world.

To make the perfect hard-boiled egg, put eggs in the bottom of a pan. Cover with cold water. Bring to a boil. Once it comes to a boil, remove from heat and cover. Let sit for about 15 minutes. Drain. Crack and shell your eggs.

When I'm making egg salad, I don't like to incorporate every bit of every egg. I usually exclude most of the yolks. I could argue that this is for health reasons, and that I'm trying to keep the cholesterol content down. But really, it's because I'm not a huge fan of egg yolks. So, after I peel my eggs, I tear them in half in order to remove the yolks on most of the eggs.

Dump all eggs into a bowl and chop into pieces you want for the consistency of your egg salad. Many people use a chef's knife for this task, but I find it much, much simpler to use another gadget -- the pastry cutter. The eggs are soft enough to be cut by these flexible blades, and, you don't have to dirty your cutting board.

Using a pastry cutter, you can get a nice consistency like this:

I keep my egg salad simple -- add chopped celery and mayonnaise to taste. Then, load with cracked pepper. If I'm feeling frisky, I may chop up some pickles and include them, too. Capers make a nice dressy addition, too.

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