Tuesday, November 6, 2012

Egg Salad For Two

Serves 2

  • 2 Eggs
  • 2 Tablespoons deveined minced celery
  • 1 Tablespoon minced white onion
  • Dash paprika
  • Dash sea salt
  • Dash black pepper
  • 2 1/2 Tablespoons light mayonnaise

Place eggs in large metal pot; cover with water. The ends of the eggs have an air cell pocket, so they will pop up out of the water before you even begin to cook them; it is difficult to submerge a raw egg entirely.  Cook the eggs for 11 minutes; bring water to a vigorous, high heat boil, then reduce heat to just a light boil, but start timing as soon as the water boils. In 11 minutes, immediately remove pot from the stove and put it in a sink, with cold water running over the eggs, (do not do this with a glass pot). As the eggs cool, tap and crack until the shells are quite shattered; make sure that the air cell pockets on the ends are cracked, and the shell’s membranes (the sheer skin like layer between the egg white and shell) are pierced because you want the water to seep into the shells, and surround the egg whites. Keep stirring the eggs in the cold water until the shells begin to slide off. Over a plate or a trash can, slide the entire shells and membranes off the egg whites, you can do this under the running water if the a shell is not cooperating. Once the eggs are cleaned, break and mash them up with a fork; stir in all the ingredients. Garnish with dill, paprika and you could add a little salad or pickles. :)

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