MY EGG SALAD FINGER SANDWICHES

Here’s my version of the classic. Super easy.

6 hard boiled eggs
1-2 TBSP Hellman’s mayo
1-2 tsp Jane’s Crazy Mixed Up Salt
Thinly sliced white bread (such as Pepperidge Farm)

I throw the eggs into my food processor and pulse a few times (you don’t want it to be a paste!) until you get the consistency you like. Then put the chopped eggs in a bowl and add the mayo (again, to your taste) and Jane’s.

Cut the crusts off of the bread and spread a thin layer of egg salad on one side of the bread. Then cut the sandwiches in half diagonally and voila!

***AND if you can find these little gems you’re in luck! They’re the best eggs out there taste wise, and these save you the step of cooking the eggs and then cooling prior to making egg salad. Genius.

IF you can’t find these eggs, here’s a foolproof way to get hard-boiled eggs that have yellow yolks (not green) and are easy to peel:
First, place the eggs in a single layer in a pot with enough cold water to cover them by about 1 inch. Then, place the pot on the stove over high heat.

As soon as the water comes to a boil turn the heat off, cover the pan, and remove it from the heat. Allow the eggs to sit in the water, covered, until they are cooked; about 9 minutes for a medium egg, 12 minutes for a large egg, and 16 minutes for an extra-large egg. This will ensure that your eggs are perfectly cooked and the yolks retain their bright yellow color.

When the eggs are cooked, remove them from the pan and place them in a large bowl of cold water. Keep adding ice to keep the water cool. When the eggs reach room temperature, it’s time to peel them — any colder and they’ll be tough to peel.

Roll the egg on counter so that the shell is broken all over. Then, submerge the egg in the bowl of now room-temperature water. The trick is to peel the egg underwater, as the water helps loosen the membrane that makes the shell stick to the white. You should end up with a perfect peeled hard-boiled egg!

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