Everyone’s got an opinion on egg salad. My favorite is egg white and spinach, rich in protein, low in cholesterol and fat and looks great on the plate.
But, before we get to that we have to learn to make the perfect hard-boiled egg.
How to Boil an Egg:
In case you are still learning to make the perfect hard-boiled egg, here is the way I do it. Place eggs in a large pot, cover with cold water. Put the pot covered on high heat until boiling. Turn off the heat and set the timer for 10 minutes. After 10 minutes remove lid and pour eggs into a cold bowl. Allow cold running water to pour over eggs until they are cool to the touch. Then peel, I find it easier to peel if done immediately. Then use in your favorite egg salad recipe.
If you are looking for some new inspiration, check out these 13 eggceptional takes on egg salad. What’s your favorite?
Egg Salad Recipes
Get “eggcited” for our spotlight on Six Super Slaws coming next week.
Great comment Ruchmana – I love the sounds of this – can you try and take a picture next time you make it and post the recipe using this link when signed in, it will be easier for us to find it in the future and I would love to see how it looks: http://joyof.kosher.com/submit-a-recipe/
What you need to add is one of the many great recipes for tofu eggless egg salad. It’s amazing how good it is. I even do a trick with tofu as an egg mimosa style topping for spinach salad: one block of firm (regular not the aseptic packaged kind, but the Japanese smooth style if possible). Split roughly in half. Mash up one half with a potato masher or fork, adding tumeric until the little bits resemble egg yolk. Sprinkle this onto the spinach salad. With a box or hand grater, held over the salad, grate the remainder on the largest group of holes. Lightly toss in. This presentation actually fools the eye enough to nearly fool the palate and no cholesterol! I noted, by the way, the many vegan and vegan friendly recipes in the current Joy of Kosher. Thanks!!!