Hardboiled Eggs ---> Egg Salad

People have a love hate relationship with eggs. You either like them or you don't. I love eggs and it's a quick and easy meal. I always have hardboiled eggs in the fridge. You can quickly turn hardboiled eggs into egg salad. Below are fool proof instructions to hardboiled eggs and to make egg salad.

Hardboiled Eggs
1 dozen large eggs - preferably organic or cage free
1 large pot with lid
cold water
2 tablespoons of salt
ice to chill down the eggs

Before you begin, pull the eggs out of the fridge. Take the large pot fill it up with cold water and put it over high heat. Add the 2 tablespoons of salt, cover it and then allow the pot of water to come up to a roaring boil. Remove the lid, slowly drop the eggs into the pot of water. Best way is to use a ladle and drop the eggs into the water. Once the last egg has been dropped into the water; set the timer for 12 minutes. Once timer goes off: remove from heat, take the pot to the sink, drain the water using the lid, and dump as much as ice into the pot of eggs. You can also use turn on the faucet as well. Allow the eggs to cool enough and then start peeling them. It is best to peel the eggs right away and store them in an air tight container with cold water. It avoids the smell and these eggs can hold up to 5 days.

Egg Salad 

3 hardboiled eggs

1/4 cup of chopped celery

2 tablespoons of mayo

1 tablespoon of mustard

salt & pepper for seasoning

To keep the egg salad from getting watered down, make sure the eggs and the celery is completely dried. Placing them on paper towels usually works. Take the eggs and crush them over a cheese grater (large side). Dice the celery into 1/8th cube and throw both items into the bowl. Add the mayo, mustard, and S&P for taste. Mix well. Serve over your choice of bread or crackers. To store leftover egg salad, keep in an air tight container. Holds for about 3-4 days.