S&H Boiled Egg Salad

This might look more like a super creamy version of your favorite scrambled eggs, but it’s actually going to be your new go-to egg salad. Being ridiculously easy to make, the one, main downside is that you need to make two separate batches of boiled eggs: one soft and one hard.  Please refrain from boiling them all at once and removing the ones that are meant to be soft from the boiling water while the others remain boiling. That will make all of them completely uneven, and the recipe will not work. However, if you can follow the directions, you’ll have a super creamy, slightly salty, slightly nutty, eggy egg salad that melts in your mouth. Yes, it does take more time, but if you’re not too hungry, you can save some for later. Don’t forget the salt bath! I’ve learned that ice baths don’t really help with peeling egg shell from boiled eggs, but salt baths do. I think it has something to do with the inner egg shrinking away from the shell itself, which allows the suction to release itself. I’m not a scientist, but if you think about how porous eggs are and how pores work while subjected to salt, it makes sense. I hope you love this recipe as much as I enjoyed developing it!

Ingredients:

5 eggs

1/3 cup mayo

2 tablespoons nutritional yeast

Iodized salt to taste

Freshly cracked pepper to taste

Directions:

Boil two of the eggs on the stove for six minutes. Bathe in cool salt water bath for three minutes. Boil more water on stove. Boil three eggs for ten minutes. Bathe in cool salt water bath for three minutes. Peel shell from all five eggs.

With a fork, cut up the boiled eggs into large chunks. Toss soft yolk into the eggs. Add mayo, nutritional yeast, iodized salt, and freshly cracked pepper. Toss until fully incorporated.

Enjoy either immediately, or save in the refrigerator for up to two days. It’s also safe to eat as an office lunch, unrefrigerated, for up to four hours.

Serving Suggestions: Orange juice, apple cider, or a tart-ish lemonade.