Egg Salad Recipe And Procedure
Mash the eggs with the back of a spoon or fork to create smaller pieces.
Egg salad recipe and procedure. Break up the eggs into a mixture of 1 2 in 1 3 cm and 1 in 2 5 cm sized pieces. Remove from hot water cool peel and chop. Trim the edges and cut into 2 or 3 pieces.
Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes.
Southern egg salad primarily used for sandwiches. Press each egg half against the side of the mixing bowl with the back of a spoon or fork. Add mayonnaise mustard lemon juice celery and chives and mix until evenly combined.
Roughly chop hard boiled eggs and transfer to a medium bowl. My wife likes to make double decker sandwiches utilizing whole wheat bread for the center slice with pimento cheese on the other half. Avoid mashing the eggs into pieces smaller than a marble.