Egg salad is my ultimate quick lunch. Got eggs? Got bread? Good to go!
It takes little more than ten minutes to make enough egg salad for two with leftovers. The only trick is cooking the eggs just right and peeling them. I like Heidi Swanson’s method best: cover the eggs with cold water, bring the pot to a gentle boil, cover and turn off the heat, let them sit for seven minutes. Depending on how soft or hard you like your eggs, you might consider setting the timer for eight minutes or just six. But I like medium-boiled eggs and seven minutes is just the ticket.
To peel the eggs, I find it’s best to tap an egg on the counter and lightly roll it around under your palm to create a web of cracks all around. Then start at the top of the egg (that’s where you usually find the air-pocket) and use your thumb to peel off the shell and membrane. If you use eggs that are older you might have more success, because they tend to have larger pockets of air on the inside.
This month has been a busy one for us, with Ian and I both in transition and (temporarily) both working two jobs. So quick-fixes like this are a must.
Lemon Dill Egg Salad
8 eggs
3 tablespoons mayonnaise
1/2 tsp dried dill, crushed
the juice and zest of one small lemon
salt and pepper to taste
parsley to garnish
crusty bread to serve
Place the eggs in a small saucepan and cover them with an inch of cold water. Bring to a boil; as soon as the water boils, cover the pot and turn off the heat. Set a timer for seven minutes.
After seven minutes, drain the eggs and run them under cold water until cooled. To peel, tap them on the counter to crack the egg in a few places, then lightly roll it between your palm and the counter to loosen it up.
In a small bowl, mix the mayo with the lemon zest, juice, dill, salt and pepper. You now have a dressing that you can pour over halved eggs, mix with diced eggs, or drizzle over diced eggs on sliced bread. However you want to serve it, the flavor will be great!
