Apr 12, 2009

Egg Salad

Whatcha gonna do with all those boiled Easter eggs? Egg salad.

I picked up some fresh, pasture-raised eggs from Milagro Farms at the farmers' market yesterday. They are beautiful things. Easter eggs with no artificial colors! Yes, these are their natural colors. And when cooked, they have gorgeous deep yellow yolks. A perfect Easter treat.

We just received another shipment of the world's most perfect bread. Thanks, Phyllis & Ray!! So egg salad sandwiches seemed in order.

I also picked up some mache and arugula from Tecolote at the market yesterday. I used the mache in the open-faced sandwiches I made. It has a sweet, gentle green flavor. If you'd like something more peppery, go with arugula. I also recommend a lightly sweet, whole wheat bread to give your sandwich just the right balance. A honey whole wheat would do nicely if you're not lucky enough to have some of Phyllis' bread.

Here's the perfect method for boiling eggs and making egg salad, just in time for the Easter bunny.

The perfect boiled egg

Place eggs in a single layer in the bottom of your pan.

Cover with water to at least one inch above the top of the eggs.

Bring to a boil over high heat.

When the water reaches a boil, turn off heat and cover pan. Let rest for 10 minutes.

While the eggs are resting, fill a bowl with ice cubes and just enough water to cover. Sprinkle with a tablespoon of salt and stir together.

After the 10 minutes, transfer the eggs to the ice bath and let sit another 10 minutes.

Remove eggs from ice bath, roll on counter to crack evenly and then peel under cold running water.

This should give you perfectly cooked eggs with no ugly green lines and peels that slide right off.

Egg Salad

6 boiled eggs, peeled and diced

1/4 cup mayonaise

4 tablespoons flat-leaf parsley, chopped

2 celery stalks, chopped

2 teaspoons Dijon mustard

2 teaspoons fresh lemon juice

salt and pepper to taste

Combine all ingredients in a bowl and stir together. Chill until ready to make sandwiches.

Makes 4 sandwiches. Can be easily doubled.

Adapted from Cook's Illustrated.

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