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
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
- 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
- Place peeled eggs into large bowl and gently mash with a fork - add all other ingredients and mix with fork to combine
- Serve open-faced or as a regular sandwich on choice of bread