I had the best of intentions on Monday afternoon. I was going to make pinwheel sandwiches, sliced watermelon, and deviled eggs for the Memorial Day picnic we were going to. So I bought some eggs (even though we already had an entire carton in our fridge- but those were the organic eggs from Whole Foods. So totally not deviled egg-worthy). These were ordinary brown eggs from Kroger. And I hard boiled them, relishing the pot bubbling away on the stove for a good three minutes before I removed them to sit in the hot water for twelve more. (Side note- I have read a million different ways to make the “perfect hard boiled egg,” but to be honest- I’ve had much better luck when I just boil them until I’ve almost forgotten about them and there’s hardly any water left in the pot).
I took them out and let them sit in cold water for a while, like all good deviled egg-makers do, because this makes the shell much easier to peel away. Not this time! For some reason, when I went to peel the eggs, the shell came off with about a fourth of the egg white, leaving my eggs with large craters and little pieces of broken shell all over their surface. Deviled eggs are supposed to be a delicacy, supposed to gently whisper “eat me!” to guests surveying the buffet table, supposed to be garnished with a dainty parsley leaf or sprinkle of paprika. These were definitely not deviled egg worthy.
I ended up bringing pinwheel sandwiches and sliced watermelon.
But what to do with all these extra hard boiled eggs? Well, my friends, this recent grad and indebted girl knows how to remedy this egg conundrum. Why not just crush all the eggs up and make some egg salad?
The secret to healthier (and tastier, in my opinion) egg salad is to use only half of the yolks from the eggs you’re using. In this case, I made a small batch with 4 eggs and tossed away 2 of the yolks to make these a bit lighter and to allow me space to add more of what really makes this salad good: mustard and curry powder.
Mash the eggs, add about a teaspoon of curry powder and a tablespoon of dijon mustard, some juicy raisins, and anything else you think would go well (I tried some chopped fresh dill and pickle juice too, but I don’t think I’d include this next time around), stir, and spread on your favorite wrap, bread, or crackers!
No one will ever need to know that you completely messed up the eggs. Except if you decide to write a blog post about it.
Have an egg-cellent day! 🙂
- hard boiled egg whites (number depends on how many servings you want- approx. 4 yields 2 servings)
- yolks from 1/2 of eggs
- 1 tbsp dijon mustard (again, for 2 servings)
- 1 tsp curry powder
- handful of raisins (more or less to taste)
- salt and pepper, to taste
- Mash up egg whites and yolks in a medium bowl until well incorporated.
- Add mustard, curry powder, and salt/pepper. Stir to combine. (Add more or less mustard depending on how “wet” you want your salad!)
- Stir in raisins.
- Serve on bread, a wrap, crackers, or (my new favorite) lettuce cups!
Claire Tastes 