Dear reader, I don’t like philosophical debates. We’re both wrong, we’re both right, whatever. What I do like, however, is egg salad.
Now, egg salad and I — we don’t go way back. No, I had never even eaten an egg salad sandwich until I spied one sitting in a sad, plastic container at the Baby Gourmet (or Baby Nasty, according to one of my hilarious friends) in the bottom of the Capitol. It didn’t look all that exciting, but it was the only quick option available, so I swiped it up and took it back to my desk.
I’d like to note that this sandwich in no way contained the best egg salad I’ve ever had — it was actually pretty plain. But as a person totally new to the egg salad experience, I was really pleased. It was filling, delicious, and eggy (which is a plus in my book). I’ve bought many an egg salad sandwich since, but this past weekend I took my first actual shot at making egg salad on my own. Correction: I wasn’t on my own. Mark Bittman, via his fantastic tome, How to Cook Everything, was there by my side.
First you have to — surprise, surprise — hard-boil six eggs. I used Bittman’s fool-proof method for hard-boiling eggs that doesn’t leave green rings around the yolks (not that they taste bad that way — they just look awful). I then followed a variation of his egg salad sandwich recipe, which I’ve reproduced below.
I like my egg salad sandwiches open face.
And Nate likes his with chips.
No matter how you eat it, this egg salad will definitely be in your top ten, if not your new go-to recipe.
Perfect Hard-Boiled Eggs
1 egg (or six, if you’re making an egg salad sandwich)
Fill a large saucepan about 2/3 full of water and add eggs. Bring to boil, then turn off the heat and cover. The average large to extra-large egg will be ready in 9 minutes.
Plunge the eggs into a bowl of ice water for a minute or so, then refrigerate or crack and peel.
6 hard-boiled eggs
1 Tablespoon of minced parsley
1 scallion minced
1/4 cup mayonnaise
Salt and pepper to taste
Chop the eggs as finely or coarsely as you’d like. Mix together parsley, scallion, mayonnaise, salt and pepper, and then fold in eggs.
Serve on toast.