Happy Easter! Abe and I spending ours in Solvang (you can follow along on my InstaStory). We won’t have any leftover Easter eggs in the house, but if you happen to, this is a great egg salad recipe to use them up.
I always cook my hard boiled eggs the same way – put them in cold water, and bring to a boil. Then, immediately turn off the heat, cover the pot, and leave them alone for 12 minutes. Immediately plunge them into ice water to stop them from cooking. Then use the cold bath to easily remove the peels.
My favorite egg hack is using a wire cooling rack to make perfectly chopped hard boiled eggs. Just push them through, into a large bowl.
Have you ever heard of Kewpie Mayo? This is a Japanese mayonnaise made with rice vinegar (and MSG); it caught my eye at the Asian grocery store and I bought some. It’s smoother and creamier than regular mayo. There’s a cartoon baby on the bottle’s plastic wrap that I find utterly delightful. I add some of that (feel free to use regular mayonnaise), mustard, capers, Worcestershire, and a little salt/pepper to taste.
Obviously, being newly gluten-free, I did not eat my version on a bagel. But Abe loved this sandwich so much.
- 6 hard boiled eggs, chopped
- 1/4 cup mayonnaise
- 2 teaspoons whole grain mustard
- 1/4 teaspoon worcestershire sauce
- 2 teaspoons capers
- Combine all of the ingredients in a large bowl. Salt and Pepper to taste.
- Serve on a bagel, or bread of your choice.
Video: Easy Egg Salad Bagel Sandwich