Kelly Neil

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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.


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