My first goal today is to explain my technique for making the perfect hardboiled egg. I’ve heard of and tried all kinds of tricks for easy to peel eggs; such as adding salt and/or vinegar to the boiling water, or in desperation, even oil…eww. But, in the end, the simplest way requires only a pot and water.
Use the method I describe below and you won’t have to fight with the removal of the shell and inadvertently peel off huge, unsightly chunks of the delicate white of the eggs. And you definitely won’t get any of that greenish-gray ring around the yolk from being overcooked. These snafus of hardboiled eggs can really ruin the appearance of your tasty deviled eggs or egg salad.
Speaking of egg salad, my second goal of today is share my egg salad recipe with you. So, egg salad, hmmm? Does there really need to be another egg salad recipe? A quick glance at Pinterest and you’ll probably find 100 recipes to choose from. They’re all the “perfect” recipe or the “best” tasting or simply “amazing”…you get the idea. And, I’m sure they are all delicious. I’ve never had an egg salad that I didn’t like; well, except, maybe, that one time. You know, when you eat it to be polite, but the greenish tint makes you hope that they’re just over-cooked and pray that they haven’t been sitting around a little too long. Anyway, I used to be satisfied with just adding a little mayo to the chopped eggs, but over time, it progressed into something a little different and I hope you enjoy it as much as I do.
- 6 extra large eggs
- 1/4 cup mayonaisse
- 1/4 cup sour cream
- 2 tbsp Ranch dressing
- 1 tbsp onion minced
- 1 tbsp celery minced
- 1/4 tsp salt optional
- pinch pepper
The key to easy-to-peel hardboiled eggs with a perfectly yellow yolk is to not overboil the egg.
Place six extra large eggs in an empty pot. Fill with enough water to cover the eggs by an inch or two. Cover the pot with a lid.
Over high heat, bring to a rapid boil.
Remove from the heat and leave covered in the pot for 13 minutes...exactly.
Drain the hot water from the eggs and fill the pot with cold water. Lightly tap each egg...just enough to slightly crack the shell. Leave the slightly-cracked eggs in the cold water for 5-10 minutes.
Firmly tap the tips of the egg (this helps separate the shell from the egg) then peel off the shell.
To make the dressing, mince the onion and celery then add it to the mayonaisse, sour cream, Ranch dressing, salt and pepper in a small bowl.
Dice the eggs then add to the dressing and mix thoroughly.
Serve on your favorite bread or in place of dressing on a salad.
I like to serve it on a toasted bagel or croissant. If you like croissants, I’ll be sharing my recipe in the coming weeks and hope to work on my bagel recipe, too. Please like my page on Facebook, Twitter, Instagram and Pinterest so you don’t miss any recipes.