4 eggs (9-10 minute, see below)
1/4 Cup Slawsa (recommended: Slawsa Original or Spicy)
1/8 Cup Green Onions, chopped
1/8 Cup Mayo (or less)
1 Tbsp fresh Dill, chopped (tarragon can be substituted if not a fan of dill)
1 tsp Lemon Juice
1/4 tsp Kosher Salt
1/8 tsp fresh ground pepper
People are over-cooking their eggs! When you overcook the yolk, you have to add more mayo to reduce the dryness, thus drowning out the egg flavor and overall stiffness that makes a great egg salad. In a great egg salad, you really don’t need a ton of mayo. Also, the yolks remain bright and adds to the overall color of the egg salad.
Here’s how you make the 9-10 minute egg (pictured):
Place large eggs in pot of cold water (just covering the top of the eggs by 1/2 inch). Bring water to a boil. As soon as it starts to boil, remove from heat and cover for 9 minutes. Immediately remove from hot water and put into ice water to stop the cooking process. Peel while the egg is wet (meaning, don’t remove it, let it dry, then peel). Peels easier when wet. PS. Use “older” eggs as they’ll be easier to peel. You can also put a little baking soda in the cooking water as well for more peel-able eggs.
Assembling the Egg Salad:
Coarse chop the eggs and place in a mixing bowl. You do not need to separate the yolks and pre-mash them up because they’ll fall apart in the mixing process. DO NOT chop your eggs too fine. Add in the Slawsa, green onions, lemon, salt and pepper and mix thoroughly. The mayo and dill are the last two things to mix in as you want to add the mayo a little bit at a time until the desired constancy is reached. You may not need 1/8 cup. Also, depending on your preference of the dill flavor, you may want to add half in and taste it before adding to your desired taste.
Refrigerate to firm up before eating.
Makes 2 egg salad sandwiches. Rule of thumb: 2 eggs will make one sandwich/serving so that’s how you determine how much to make.