As it gets closer to Easter, I am starting to crave an egg salad sandwich. When I was younger, we would boil our eggs, color them, and search for them the next day. Then my mom would crack them all and make a multicolored egg salad… and it was delicious! The color dye is food friendly so it was OK to eat the eggs afterward.
So here is the undyed version of what we have every Spring. Hope you enjoy them as much as I just did (because I am eating one now and it is fantastic).
- 3 large Eggs
- 1/4 cup of Mayo
- 1/2 teaspoon Pepper
- 1/2 teaspoon Garlic Powder
- Salt (to taste)
- 3 slices of Bread or Hot Dog Buns
- Optional: Cayenne, Paprika, Parsley
Step 1: Fill a small pot of water to a boil over high heat.
Step 2: Place three eggs into the water and boil for 10 minutes.
Step 3: Remove eggs from water with a slotted spoon.
Step 4: Remember, these eggs are still hot. Put your faucet on with cold water. Run the eggs under the cold water to cool them down. Some people prefer to put the eggs in ice water, but I don’t mind burning my fingers for a second to pick them up. They cool instantly under the faucet.
Step 5: While under the cold water, take the back of a fork and tap it all over. This will create little cracks to help you peel it.
Step 6: Gently peel the egg-shell off the egg.
Step 7: Place the naked eggs into the bowl. (Naked egg is not a technical term but I thought I would start a trend)
Step 8: Using a fork, smash the eggs into chunks. It is up to you how small the chunks should be.
Step 9: Add the mayonnaise, salt, pepper and garlic powder. Mix until everything is well combined.
Step 10: Spoon the egg salad into the bread of your choice. Garnish with whatever your heart fancies. I choose a bit of cayenne and parsley, with a side of potato chips. Eat and Enjoy!