This recipe is great for the young, aspiring chef in your family – no cooking or baking necessary. A simple egg salad recipe with no fancy add-ins that picky-eaters might not like. The perfect use for leftover Easter eggs, and a great spring recipe for kids.
- 3 Large or 4 Small Hard Boiled Eggs (directions below)
- 1 Tablespoon low-fat sour cream or greek yogurt
- 1 Teaspoon yellow mustard
- 1/2 Teaspoon worcestershire sauce
- Pinch of raw, minced garlic
- Pinch of fresh dill
- Pinch of fresh thyme
- Dash of cayenne pepper
- Dash of salt & pepper
- Dash of paprika
- Dash of nutmeg
- Peel eggs, set yolks aside & chop the rest into a bowl
- Break apart yolks in a separate bowl, mash together with sour cream, mustard, worcestershire sauce & garlic
- Mix the yolks into the chopped egg whites, add the remaining herbs & spices and mix well
- Cover & chill for an hour or more
Serve on toasted english muffins or crispy bread, along with a leafy green salad, or eat right out of the bowl!
THE PERFECT BOILED EGG:
For the longest time, I couldn’t boil an egg to save my life – they would either be runny, or the yolks were inedibly dry. I finally took my mom’s tried & true method step by step and, while I’m not claiming I’ve got it down to perfect consistency, I no longer get boiled eggs I won’t eat!
- Set eggs out until they are room temperature
- Place eggs gently in the bottom of a saucepan, its best if they fit close together so they won’t bounce around too much while boiling
- Cover the eggs with water, add a pinch of salt & bring to a boil.
- Adjust the temperature to keep the water at a gentle boil & boil for 5 minutes
- Remove pan from hot surface, and let sit for another 5-7 minutes
- Drain the hot water from the pan (leave the eggs in)
- Cover the eggs with lukewarm water, let sit until the eggs are cool enough to handle