Now that the last scraps of turkey are gone, my thoughts turn to something easy and light. This recipe comes to us from Plain Chicken and it's billed as "Better Than Augusta Egg Salad." I've never been to Augusta so I will just have to take Plain Chicken's word for it. I figured a plain chicken would know a thing or two about eggs, so I decided to give it a go. I know, I know egg salad is usually a summer thing and it is almost December. The temperatures here at the Mud House are still in the 70s so, as usual, the lines between the seasons are a bit blurry. I added my own little southwestern twist with the addition of some splashes of Tabasco, avocado, and grilled bread.
Better Than Augusta Egg Salad
6 hard-cooked eggs, diced
1/2 c diced celery
2 1/2 Tbsp mayonnaise
1 Tbsp vinegar
1/4 tsp onion powder
1/2 tsp salt (or to taste)
1/2 tsp worcestershire sauce
1/8 tsp pepper
(I added Tabasco and some sliced avocado.)
To cook the eggs:
Place the eggs in a single layer in a heavy saucepan and cover with cold water by at least one inch. Add a teaspoon of salt. Leaving the pot uncovered, turn the heat to high. As soon as the water comes to a boil, turn off the heat and cover. After 10 minutes, remove the cover and run cold water over eggs for 1 minute.
To peel, gently tap each egg against the counter, turning to make a crackle pattern. Start peeling at the broad end, where there is an air pocket.
To make the egg salad: Combine all ingredients and chill.
I sliced and generously buttered both sides of some sourdough bread and grilled it.
I thought the egg salad was a little "meh." Kind of bland. I like a bit more kick! But, that's just me. It also needed a little more mayonnaise and a touch of mustard. The best thing about this recipe is learning how to cook a good hard boiled egg. Not only did the eggs peel perfectly, they were light, not rubbery.
I'm giving this one 3/5 Prickly Pear Margaritas.
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