The two keys to egg salad are seasoning and exact cooking of the eggs. I find egg salad to be one of those things that is either really good or just gross if you do it wrong, maybe it’s just me.
So, start by getting the eggs cooked properly! It’s all about timing. Place your eggs in a pot with COLD water, covering the eggs by a few inches.
Bring the water just to a boil.
Turn the burner off and move the eggs to a cool burner, cover. Immediatly start a timer for 10 minutes.
During that ten minutes prepare a bowl full of ice water. When the timer goes off scoop out your eggs and drop them into the bowl of ice water. By drop them, I mean really drop them. You want the shells to crack. The water will get under the shell and help with the shell removal.
Let them sit until they are cooled. Peel the shells off and place them into a bowl. (shells can be great for your garden!) A great tip for making your egg salad is using a potato masher!
Into my egg salad I put mayo and balsamic vinegar, just a little bit!
Next goes salt, pepper, and fresh chopped parsley to taste.
Last to go into the egg salad is the pickles. I like to use my homemade refrigerator pickles, a bread and butter flavor. Growing up we used to fight over these pickles…who am I kidding, we still do! Chop them up and add them in. This summer I will have to share this recipe with you, when the cucumbers start coming in.
I assembled the sandwich with toasted bread, balsamic glaze, and fresh farm lettuce. Check out the layers of yummy!
Served along with some fresh sliced strawberries of course!
Just a side note for you egg share folks, don’t forget to return your empty cartons to the farm, recycle!
Have a good night everyone!