Three Swingin' Chicks Recipes
Backyard Egg Salad Sandwiches
6 eggs, preferably at least 1 week old organic, free-range eggs
1 large shallot, minced
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
1/3 cup mayonnaise
sliced artisan bread
mixed baby greens
Place eggs in a medium saucepan, cover with hot water and bring to a gentle boil over high heat. Reduce the heat to medium-low and simmer very gently for 9 minutes (the water should lazily burp and bubble occasionally, but the eggs should never bounce or rattle; adjust the heat as necessary). Place the eggs in a bowl of ice water until cool. Peel and chop the eggs.
Toss the eggs with the shallots, pepper and salt. Gently stir in the mayonnaise.
Makes 4 huge sandwiches or 6 normal-size sandwiches
Copyright 2010 Janice Cole