Egg Salad with Capers and Fresh Basil on Dark Rye

We need to talk about eggs.

I'm putting out an appeal here.

In fact, it's more than an appeal.

I AM BEGGING YOU.

Please please PLEASE stop boiling your eggs into oblivion.

Pallid, dusty-textured yolks ringed with grey are JUST NOT NECESSARY.

Instead, try easing them gently into a pot of boiling water, cooking them for 9 MINUTES and then cooling them in a cold water bath.

It will change your egg salad game forever.

You can do things the traditional way and mash the eggs with a fork to a cohesive yellow, or, do it my way and leave discernible bits of white and yolk. 

Enjoy as a light lunch on the deck with a sprinkle of Maritime Sea Salt and a glass of iced tea.

At least, that's what I did.


Egg Salad with Capers and Fresh Basil

6 eggs

1/3 Cup mayonnaise

2 Tbsp capers

1 tsp dry mustard powder (1 tsp gives quite a bit of bite - use 1/2 tsp if you want less perkiness)

1/8 tsp kosher salt

2 large basil leaves, finely chopped

1 green onion stalk, chopped

  1. Bring a medium to large pot of water to a boil - using a soup spoon, gently ease eggs into boiling water and cook for 9 minutes - remove pot from heat and run eggs under cold water until cool - gently crack shells and peel
  2. Place peeled eggs into large bowl and gently mash with a fork - add all other ingredients and mix with fork to combine
  3. Serve open-faced or as a regular sandwich on choice of bread