One of the meals I remember eating often growing up was my Mom’s egg salad sandwiches. There’d always be a big tub of egg salad in the fridge which she’d scoop onto two pieces of toasted white bread before cutting in half and serving with a cold glass of milk. The hot, crispy toast was divine with the cold, creamy egg salad.
To help her out I’d often peel the hard-boiled eggs for the salad, which came out perfect every time. In place of an overly hard yolk ringed with green, were bright and creamy yolks that seemed to melt in your mouth.
Since May is National Egg Month I thought I’d teach you her no-fail way to make perfect hard-boiled eggs, every time!
Start with fresh eggs, which make for the tastiest hard boiled eggs, naturally! Place the eggs in a saucepan then cover with cold water by 1″. Place the saucepan over high heat then bring to a boil.
Immediately place a lid on top of the saucepan then remove it from the heat. Set a timer for 12 minutes (9 for medium eggs, or 15 for extra-large eggs) then drain and rinse under cold water.
Eggs are the easiest to peel when they’re still slightly warm, so tap the egg against a flat surface then roll until the center is cracked all the way around. Gently peel back the shell then, voila! You’ve got hard-boiled eggs! Use right away or stash in the fridge to be used later that day.
I incorporated my latest batch of hard boiled eggs in BHG’s Tomato Egg Salad.
This light, low-carb salad is perfect for this time of year when it’s just starting to get hot out, and you’re craving something light and fresh for either lunch or dinner.
Start by chopping 3 hard boiled eggs, then combining with 1/3 seeded chopped cucumber, and 1/4 cup minced red onion in a medium-sized bowl.
The recipe calls for 1/3 cup mayonnaise to be added next, which I substituted with plain Greek yogurt to save on fat and calories, and loved. Finally add 1 Tablespoon Dijon mustard, and 1/2 teaspoon each salt and pepper. FYI: I’d knock the salt down by about half next time!
Mix the egg salad together then scoop into hallowed out tomatoes.
Slice, and enjoy!
(Note: I substituted plain Greek yogurt for the mayonnaise, and would only use 1/4 teaspoon salt next time.)
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