We've spent a lot of time thinking about egg salad. Mostly about the cooking and peeling of eggs. We have our favorite method, steaming for 13 minutes and then peeling, but it's still kind of a pain. So, Alex decided to find a way to crack the eggs and this salad was born.
For our first run through, he made ham and egg salad. We do a gentle steam/fry until the eggs, and, in this case, ham and onions, are just cooked through. Cut or chop up your eggs, along with whatever else you've cooked with them, and add your mayo and other seasonings and/or cold vegetables. I like finely diced celery and onions in my version. Gently mix it all together and you’ve got egg salad to make anyone happy.
*Special bonus, warm egg salad is extra delicious.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
