Ode to Eggs, Part Un: Egg Salad Sando

Photo courtesy of BPheonix on flickr.

So you’re hungry. You look in your fridge and there’s no food — nada — just ketchup, mustard, mayo, eggs…aha!  If you’ve got eggs you’re golden. Here’s a recipe for a simple delicious egg salad sando. Yum. And following the recipe is a how to on boiling the perfect egg.   No green yolk or hard whites — perfect, as in Martha Stewart perfect.

Egg salad sando:
-two boiled eggs, peeled
-large spoonful of mayo
-tad of mustard

-salt & pepper (maybe even dill or cayanne pepper, whatever you got)

-capers or relish or pickles or articokes, or anything else that’s salty and sour, be creative (kimchi?! sure, go for it!)
Chop up the eggs and capers (or other random – ahem — “creative” salty sour food in your cabinet/fridge) and season with salt and pepper. A lot  of pepper. And add any other seasonings you wish. Throw in the mayo, a tad (and i mean a tad) of mustard. Stir it up. Add more of whatever to your liking. Slap on bread with a tomato or over greens for an egg salad salad.

Martha would be proud hard-boiled eggs:
Cover eggs in a saucepan with water, two inches above the eggs. Bring to a boil. Once it’s a rapid boil, turn to a low heat, cover and simmer for a minute or two. then turn off the heat and let it sit in the pan for about 12 minutes. If you’re making more than 10 eggs it might be a bit longer. Dump out the water. Let it cool, then peel under cold water because it’s easier. And life is better when it’s easier.