We like egg salad. One of the best parts about it is how easy it is, and I’m no chef, so easy is good. I wish there was an easier way to peel the eggs—I’m going try some of these tips next time—which is the hardest part of the process.
However, I do have a good hack for slicing the eggs. Growing up, we always used a dinner knife and cut them into pieces in our palms without much pomp. A couple of years ago, Benjamin brought home an egg slicer from the neighbor’s garage sale. (I believe they let him have it for free, for why else would a ten year old bring home a used egg slicer?) I used the egg slicer normally for a while, just slicing them in one direction. Then I got the brainstorm to slice them in two directions. Here’s how it works.
Place the egg on the slicer and slice.
Pick up the egg, keeping the slices together.
Reopen the egg slicer.
Replace the egg with the wires perpendicular to first set of slices.
Dump in bowl and make your salad.
What I love about this is that each of the pieces is small and uniform and I didn’t have to do any work to make them so. The egg salad is easier to stir and spread this way.
We add a dab of mustard, mayo until moist. and a bit of salt and pepper. I know many people have fancy and flavorful additions, but it’s one of those foods I enjoy how I had it as a child.
For a while we made vegan egg salad with Silken Tofu. When you do that, you use the cheese grater to shred the tofu. The recipe for that, which is pretty dang good, is on each Silken box.
This post is the first in a series of posts I plan to do under the rubric of: Lazy and Imprecise in the Kitchen (LITK). Future topics include Easy Spinach & Rice and How I get away w/o cutting onions.