Egg Salad
Place eggs in a saucepan and cover with cold water. Bring to a boil, cover, remove from heat, and let stand in hot water for 10-12 minutes. Remove, cool, peel, and chop the eggs. In a bowl, combine eggs, mayonnaise, mustard, dill, paprika, onion, salt, and pepper. Mash with a fork or spoon and serve on bread or lettuce.
Place eggs in a saucepan and cover with cold water. Bring to a boil, cover, remove from heat, and let stand in hot water for 10-12 minutes. Remove, cool, peel, and chop the eggs. In a bowl, combine eggs, mayonnaise, mustard, dill, paprika, onion, salt, and pepper. Mash with a fork or spoon and serve on bread or lettuce.
- Carbohydrate 13.770685 g
- Cholesterol 11.1125 mg
- Fat 3.4823875 g
- Fiber 0.467850015576929 g
- Protein 8.41064 g
- Saturated Fat 1.547485 g
- Serving Size 1 1 Serving (263g)
- Sodium 306.806143229167 mg
- Sugar 13.3028349844231 g
- Trans Fat 1.17749 g
- Calories 118 calories
Step-by-step
- Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion and salt and pepper. Mash well with a fork or wooden spoon.
- Serve on bread as a sandwich or over crisp lettuce as a salad.
Operating under the strict requirement of utilizing only basic pantry staples and minimal cookware, this preparation transforms simple ingredients through precise thermal control. Egg salad emerged historically as a practical method for utilizing abundant protein while extending shelf life through preservation agents like vinegar and mustard. Culinary historians trace the modern American iteration to late nineteenth-century sandwich culture, where finely chopped protein bound with emulsion became a standard luncheon fare.
The Role of Temperature Control
Success or failure hinges entirely upon thermal management during the boiling phase. Plunging cold eggs into boiling water causes thermal shock, fusing the albumen tightly to the inner shell membrane and making peeling nearly impossible. Starting eggs in cold water and bringing them up gradually ensures even heat distribution. Removing the covered saucepan from the heat source after reaching a boil prevents the overcooked sulfur ring from forming around the yolk. Submerging the cooked eggs in an ice bath immediately halts residual cooking and shrinks the contents slightly away from the shell.
- If the yolks display a grey-green exterior, the resting time exceeded twelve minutes or the cooling was delayed.
- Mincing the red onion finely prevents sharp, watery pockets from overpowering the delicate emulsion.
- Store prepared portions in an airtight container below 40 degrees Fahrenheit for no longer than three days to maintain structural integrity.
