Tomorrow is the first day of Spring and, at my house, it’s a tradition to color hard-boiled eggs to mark the new season. And all those hard-boiled eggs mean egg salad!
Egg salad is tied to one of my earliest childhood memories: my mom, my grandma, and I sitting in the shade by the playground at Park Point in Duluth, Minnesota. One of my mom’s favorite picnic sandwiches was egg salad and bacon on soft white bread and I remember sitting at the picnic table, eating those sandwiches, listening to my mom and grandma gossip and waiting to go play but enjoying the tangy, salty sandwich my mom made for me.
- Put your eggs in a sauce pan. They should be in a single layer on the bottom of the pan.
- Cover with cold water from the tap until there is 1" of water above the eggs.
- Cover the pan partially with the lid and place over high heat. Bring to a hard boil with large "angry" bubbles.
- Remove from the heat immediately and cover the pan. Let set for 12 minutes.
- While the eggs are sitting in the hot water, fill a large bowl halfway with ice cubes and water.
- Remove the eggs from the hot water and put immediately into the ice water. Let cool for 15 minutes.
- Remove from the ice water and dry the shells.
- To peel the eggs, tap both ends of the egg lightly on the counter. I like to run the egg underwater as I'm peeling it to get rid of any shell fragments.
The only time I really have egg salad now is around Spring time since it’s a great way to use the eggs I love to decorate. A good egg salad uses real mayonnaise which ups the fat factor so I keep this as a sometimes food. Like the chicken salad from last week, though, I can eat this in all sorts of ways and enjoy but toast points or plain old white bread are my 2 favorites.
Now that Spring is here, I am really looking forward to picnics. I definitely want to go on more picnics this year.
- 9 eggs
- ½ c mayonnaise
- 2 Tbsp sweet pickle relish
- 1 Tbsp yellow mustard
- Put the eggs in a large sauce pan and cover with cold tap water until there is about 1" of water over the eggs. Cover partially with the pan lid.
- Heat on high until the water comes to a hard boil (large bubbles).
- Remove from the heat immediately and cover. Let set for 12 minutes.
- Immediately put the eggs in ice water and let cool for 15 minutes.
- Peel the eggs and chop them in a large bowl.
- Mix with the rest of the ingredients and let chill for 1 hour in the fridge before serving.