The Best Egg Salad Ever. Really.
I might sound like a little bit of a megalomaniac. I suppose all I can really say is that it's the best egg salad I've ever made. However you want to put it, the egg salad was delicious.
It was the morning of my 25th birthday. It's probably the only morning of the year (besides Christmas, of course) that I actually feel excited when I wake up. I had planned to meet my beloved friend Stacy for lunch that day. She spent a year living the just-out-of-college-working-a-tough-job-single-girl life alongside me, and then she up and moved to DC over a year ago (Two years ago now? More?). Needless to say, I was super excited about having her present for my birthday. We planned to meet for a picnic lunch at Falls Park in downtown Greenville. This called for a legendary picnic lunch. Don't get me wrong: I love a good peanut butter and jelly. But it was, after all, my 25th birthday.
How did I make The Best Egg Salad ever, you ask? I took some pictures along the way for the very purpose of showing you just that. Part of making The Best Egg Salad Ever is making The Best Boiled Eggs Ever. You know how sometimes when you boil eggs too long the yolks get hard and dry and kind of green? My method has allowed me to avoid that outcome and get fluffy light yellow yolks every time. Yeesh, that sounded like some of the cooking blogs I read. Anyway, the point is that you have to start with cold water. Put your eggs in, then turn the heat on to high.
While you're waiting for it to boil, fill a bowl with ice water and set it next to the stove. Keep an eye on your pot, because as soon as you get a good steady boil...
...you're going to cut off the burner and remove the pot from the heat and cover. Set a timer for 15 minutes. When the timer goes off, scoop your eggs out of the hot water and drop them straight into the ice water. Let them cool off, peel them, and chop them up.
See how pretty?
Part of why it was really awesome egg salad is that I had fresh dill; my mom bought me a dill plant, along with some other fun herbs. I like fresh herbs, but pretty much on principle don't buy them in the grocery store. It's highway robbery. But since I had some on hand, I chopped it up for my egg salad.
Then I chopped up some red onion (it's my favorite).
Besides those three ingredients, I used as little mayonnaise as possible (I don't like to taste it, but I like for it to hold my salad together) and some mustard.
There you have it: The Best Egg Salad (I've) Ever (Made)!
