From http://inthekitchenwithkath.com
(Originally adapted from Julia Child’s recipe in The Way to Cook. Updated version – June 14, 2010 – adapted from method described in the May/June 2010 issue of Cook’s Illustrated)
3 large eggs (the timing may not be quite right for extra large or jumbo eggs)
Prick the large end of the eggs with a pin. Allow it to go about ¼ inch into each egg. (This allows the air to escape from the eggs as they heat up; it helps to keep the shell from cracking as the eggs cook.) This step seems unnecessary.
Put the eggs in a pot that is tall enough so they are covered with an inch of cold water. (You can cook up to a dozen eggs using this method, but the pot needs to be large enough to hold them in one layer.)
Put the pot on the stove over high heat. As soon as it comes to a boil, remove the pot from the heat, cover and set the timer for 17 minutes 10 minutes.
When the 17 minutes 10 minutes is almost up, prepare the ice bath. Fill a large bowl or another pot with cold water and lots of ice cubes. The water should feel very icy to touch.
When the eggs are done, immediately remove them from the boiling water and immerse them in the ice bath. (A large slotted spoon or a skimmer works well.) Let them sit in the ice bath for 5 minutes.
Crack each egg on the countertop and then roll it gently to break up the shell. Peel the eggs. They’re ready to use immediately.
(Julia Child suggests you can store them in ice water, uncovered, in the refrigerator for 2 – 3 days. You can also leave them in the shells and store in the refrigerator for up to a week, but they may not peel as well.)
Serves 2
3 hard boiled eggs, peeled
3 tablespoons mayonnaise (I prefer Spectrum Canola Mayonnaise)
1 tablespoon Grey Poupon Dijon mustard
About 4 dashes of Tabasco sauce
Salt and pepper to taste
Slice onion (optional)
4 slices bread (whole wheat or sourdough are good)
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Toast 4 slices of bread.
Chop the eggs in a bowl. Add the mayonnaise, mustard, Tabasco, and salt and pepper to taste. Mix well.
If desired, top two slices of bread with sliced onions.
Spread the egg salad on top of the onions.