If you have chickens, you have eggs. If you don’t have chickens, you might have friends with eggs. If you don’t have chickens, you still might buy eggs.
And you might want to have egg salad.
This awesomely tip-filled video shares such nuggets as how to peel an egg without throwing half of it away. That peeling celery is a good plan. And that my favorite tool for making egg salad is a potato masher.
Watch. Learn. Do.
And then go share it with friends.
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(makes enough for about 8 sandwiches. Modify the recipe for what you need!)
3-4 celery stalks
1/2 an onion (optional)
1/4 c+ Mayonnaise and
1 TBS dijon mustard (to taste)
1. Boil the eggs, then peel them. Trick one: start the eggs in cold water on the stove, then boil for 10 minutes after the water comes to a boil. Trick 2: after cooking, drain the eggs then IMMEDIATELY put them in a bowl of ice water. Roll all over to crack, then peel. Ahhh.
2. Mince the celery and onion
3. Stir the celery and onion with mayo and mustard, and add salt and pepper to taste.
4. Cut in eggs and stir. YUM!