Chunky Egg Salad

Updated at: Tue, 05 Mar 2024 15:49:29 GMT

Step 1

Hard boil the eggs: place all ten eggs in a pot and add enough water to cover the eggs. Turn burner on medium-high to high and bring to a boil. Boil for about 15 to 20 minutes.

Step 2

Mince the onion and celery while the eggs are boiling and add both to the mixing bowl.

Step 3

Once the eggs are boiled, run cold water in your sink and gently pour the eggs into a colander and allow cold water to run over them for about five minutes or so.

Step 4

To peel the eggs: take a small size glass jar or drinking glass and add a little cold water into the bottom. Place an egg inside the jar with the water, cover the opening with your hand, and shake vigorously. Shake until you can see that the egg has cracked in several places. The egg shell should almost fall off, making it very easy to peel these quite quickly. Lay the peeled eggs onto a paper towel. This method seems to work every time for me.

Step 5

Once the eggs are peeled, grab the cutting board, knife and mixing bowl. Slice the eggs in half vertically, like a deviled egg. Add the yolks to the mixing bowl and set the egg white halves aside for now.

Step 6

Using a fork, mash the the egg yolks down and then add the following ingredients and blend well:

Step 7

Finally, take the egg whites and cut them into large chunks; one egg half can be cut into four or six large pieces. Then gently fold the egg white chunks into the mixing bowl with the rest of the ingredients.

Step 8

Sprinkle the top with smoked paprika and serve on French bread with romaine and cilantro. I added a couple of slices of organic sharp white cheddar cheese this time.

0 liked

0 disliked