Egg Salad

How to boil an egg.  A friend showed me this method and it really works.  Place 5 to 6 eggs in a pan that has a lid and preferably a long handle.  Fill the pan with water but only a quarter inch high (~1 ½ cups).  Bring to a boil on medium high.  When the water starts to boil put the lid on and cook 11 minutes.  Pour out the hot water and fill the pan with cold water to stop the cooking.  Pull each egg and crack it lightly around and place back into the water and leave there until the eggs completely cool.  You will notice the eggs peel perfectly if you do this.  The water seeps in under the shell.  Place on a plate and leave there.

5 to 6 eggs
1 TBSP finely chopped celery
1 TBSP finely chopped yellow or red onion
A dash of Lawry’s season salt
A dash of fine ground black pepper
1 tsp Dijon mustard
A dash of Sriracha Hot Chili Sauce
~1/3 cup mayo or better Kewpie Japanese Mayo (I always use Kewpie)

With a fork mash the eggs on the plate and place in a bowl.  Add the remaining ingredients, stir and place in the frig for later use.

As of 5/16/21

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