Egg Salad

Ingredients:

• 2 Hard Boiled Eggs (1)
• 1 tbsp Mayo
• 1 tsp Yellow Mustard
• 1 tsp chopped Celery (2)
• Paprika

Directions:

1. Fill a pot of water with an inch of water. Bring to a boil.
2. Add a metal steamer basket and your eggs, cover, and drop heat to medium. (3)
3. Cook eggs for 10 minutes, then remove into a bowl with ice and water.
4. Let chill for 5-10 minutes, then peel the eggs. (4)
5. Separate yolks from the whites. Chop the whites to desired thickness, and chop the celery into small pieces.
6. In a bowl, smash the egg yolks with the back of a spoon. Add the mayo, mustard, salt, and pepper. Mix to combine.
7. 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.
8. Serve on a piece of toast as an open faced sandwich with a sprinkle of paprika.

Mayo:

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

Notes:

1. 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.
2. I like my celery chopped very small here. I like the crunch but don’t want big pieces.
3. 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.
4. 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