Date: 1 November 2018. Grandma's Egg
Aboard our 40'er quite often we
made deviled eggs. I do the same on Seaweed. As the holiday season
approaches deviled eggs remain my go-to dish for potluck dinners.
They are affordable.
Sometimes though the eggs do not peel well. Here's what I do when
#1) If the deviled eggs are supposed
to be for a potluck, I start fresh, cooking and peeling more
#2) The ones that don't turn out pretty are not wasted. Those
are turned into Grandma's Egg Salad.
When the peeled eggs look like this ↓
I am disappointed.
Hard-boiled eggs that do not peel
well are always irritating. I never know what I did wrong. Sometimes
they turn out that way. I look at them as an opportunity to make
Grandma's Egg Salad.
Then I start
another batch of eggs boiling for the potluck!
First, the basics: Buy an
Eggy egg timer so your eggs will be cooked to perfection.
Making Grandma's Egg Salad is really very simple. As
described in the
Perfect Eggs - Eggy Timer (no reefer advice)
article, hard-boil the egg(s) you
desire. Use the
Eggy egg timer and yours will be a-okay, guaranteed.
Side Note: I bought my
Eggy at Walmart for $3. My friend Noel told me he found a
at the Dollar Store.
Eggy egg timer ↑
I would recommend paying Retail for
the Eggy timer.
After your eggs are boiled, peel
them. Next slice the eggs lengthwise. My cuts are about 3/8" wide.
I can usually cut three or four times long-ways down
the egg. My knives are not sharp so I cut into my hand.
Side Note: It is safer for me
to have less than razor-sharp knives. It is all too easy for me to
slice myself. That is why I prefer my knives to be a bit on the dull
side. And too I use scissors quite often in lieu of a knife.
I told you about that option in the
Scissors in the Galley (baked bacon)
Next turn the egg and cut
Finally I chop my egg into cubes:
Drop the diced eggs into a mixing bowl. Add
a dollop of mayonnaise.
Definition of Dollop: Enough to moisten the chopped
eggs. For three eggs, one tablespoon should be fine.
If that amount of mayonnaise (or
salad dressing) is not enough you can add more.
It is always best to add too little of the mayonnaise
rather than too much. Your salad should not be soupy.
Now when I've made a mistake and do have too much mayo in the bowl, I
add other stuff. I have tossed in leftover ham, shredded pork, or
diced cooked chicken. I tried with beef and did not care for that
Side Note: When I am including ham to
my egg salad I also add a touch (less than a teaspoon) of mustard
for a bit of zing.
Grandma's Egg Salad always had
minced onions and usually diced celery too.
She did not add pickle relish though I do know many southerners
prefer adding relish. Personally, I am not a fan of relish.
Egg Salad aboard Seaweed always
contains an equal portion of lentil sprouts to eggs.
I eat eggs frequently. They are
economical. Though deviled eggs are the preference, when the peeling
goes poorly it is always nice to have a fall-back. That's when
Grandma's Egg Salad comes into play. I like it.
Directions for my Deviled Eggs can be found in the
Delicious Deviled Eggs
May all your egg
adventures be successful. I hope you enjoy Grandma's Egg Salad.
Thanks for reading.
Do you prefer plain egg salad or do you fancy it up with
chicken, ham, or something else?
And, given a choice do you prefer deviled eggs or egg salad?
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Breezy the Sea
Urchin Octopus (and sprouting too) ~
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