Saturday, October 27, 2012

ultimate egg salad

 I've never understood why a good amount of people claim to not like egg salad... except for the smell. You know - the aroma that escapes your container when you open it for lunch? Everyone within a couple feet of you can get a whiff, and they're not always happy about it.
Yet, it just tastes so good!!!

I have two tips for this recipe - and they'll all be separate posts, so bare with the links - but I'll explain the tips here so you don't have to click them if you don't want to.

First, hard boiling eggs! I personally have never had a problem with simply putting eggs in cold water and bringing it to a boil, then timing from that point 10 minutes. After 10 at a boil I take them off the heat drain the water and add cold water, and drain that when it gets warm and add more cold water...
Now here's where it gets tricky: peeling. There are so many tips involving baking soda and blowing the egg out of the shell with your mouth... it's too complicated for a fast lunch. So let your eggs cool completely, in the fridge overnight for tomorrow's lunch. Then in a bowl put your hottest tap water. Submerge an egg, count to 30 - remove. Roll the egg on a paper towl cracking the entire surface and peel. Tada! It works for me... hope it works for you but please let me know!

Second tip involves everyone's beloved bacon. Whether it's turkey bacon or pork bacon - in this house we cook it in batches. When you want a quick breakfast what always takes the longest? The bacon! Well, unless you're okay with non-perfectly-crispy bacon...
I line a large cookie sheet with parchment paper - then fit as much bacon down on it as I can without overlapping. Then cover the pan with foil and place a smaller cookie sheet on top. Place in oven while off and then turn the oven on to 375 ˚ F. Now the cooking time varies depending on each type of bacon, it's type and it's thickness so you'll just have to keep checking it after 20 minutes till it's to your liking. But the effort is well worth it - I promise. I take my bacon out right before it starts crisping up - where it's still a bit floppy. I bag it and stash it in the fridge. Then in the morning when making breakfast for the hubby I heat it up in a pan and it crisps right away and leaves just a little fat behind to cook an egg in for him too.

  • 3 large eggs (hardboiled, peeled, and minced of course)
  • 3 Tbsp of your favorite mayo (about 1.5 heaping spoonfuls will be plenty if you use your larger eating spoons to scoop out the mayo, but just eyeball it if you'd like)
  • 1 tsp of aioli garlic mustard sauce (trader joe's) OR 1/4 tsp crushed garlic and 1/2 tsp dijon mustard
  • 2-3 small stalks of scallions or chives cut into cute tiny pieces
  • 2 slices of your favorite bacon crumbled (optional - but oh-so-yummy!)


  1. I would not object to you making this for me for breakfast on Sunday morning??? hint hint hint

  2. I never thought of it being a breakfast food... looking forward to some yummy eggs from Maria tomorrow!

  3. what???? eggs and bacon not breakfast food??