- 2 Hard Boiled Eggs (1)
- 1 tbsp Mayo
- 1 tsp Yellow Mustard
- 1 tsp chopped Celery (2)
- Fill a pot of water with an inch of water. Bring to a boil.
- Add a metal steamer basket and your eggs, cover, and drop heat to medium. (3)
- Cook eggs for 10 minutes, then remove into a bowl with ice and water.
- Let chill for 5-10 minutes, then peel the eggs. (4)
- Separate yolks from the whites. Chop the whites to desired thickness, and chop the celery into small pieces.
- In a bowl, smash the egg yolks with the back of a spoon. Add the mayo, mustard, salt, and pepper. Mix to combine.
- Add the chopped egg whites and celery and mix. Taste for flavor, if you need to add a little more salt and pepper now is the time.
- Serve on a piece of toast as an open faced sandwich with a sprinkle of paprika.
I made mine at home and use Kenji Lopez-Alt’s recipe. Here’s his quick video to show you how to whip it up: https://www.youtube.com/watch?v=c7kYiEB4ogY
- My eggs were closer to medium than hard boiled. It left for a yolk that was a little creamy, but not runny. You can cook your eggs to a full hard boil if you’d like.
- I like my celery chopped very small here. I like the crunch but don’t want big pieces.
- I prefer to steam my eggs, I’ve found it the most reliable way to cook them. If you don’t have a steamer basket you can cook them the traditional way.
- Peeling the eggs under a light stream of water from the sink has been the easiest way for me. It easily washes away the little shell bits, and also seems to help the peeling process.
© 2020 Mitchell Schwartz