I’m willing to bet my life (or yours, whichever), that I can make THE perfect hard-boiled egg – in fact, I did last tonight. And then I made a perfect egg salad sandwich.
Although the picture may not show its perfect-y goodness, I can assure you that it was there. First, I will share my secrets to boiling eggs:
Cover the eggs with just enough water
Place over high heat until the water boils. Once the water boils, turn the heat to low and cook for 15 minutes
After the 15 minutes, run under cold water until they are cool to the touch
This works every time, I promise. The key is to watch it: don’t let the water boil for too long and don’t forget to time the 15 minutes. When you cut open the egg, you should have a perfectly yellow center that is soft but not runny. If you have grey around the yolk edges, you cooked it too long – the more grey, the longer it was overcooked. For the egg salad, I cut the eggs, added mayo, mustard, dill pickles, sea salt and pepper. Let it cool in the refrigerator and add to toasted bread – YUM!