The Best Egg Salad Ever
The Best Egg Salad Ever is a dairy free main course. One serving contains 319 calories, 18g of protein, and 12g of fat. This recipe serves 2. From preparation to the plate, this recipe takes roughly 20 minutes. If you have rye bread, mayonnaise, green onions, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.
Instructions
Place eggs in single layer in 2-quart saucepan. Cover with cold water at least 1-inch above eggs. Cover saucepan; heat to boiling.
Immediately remove from heat; let stand covered 15 minutes (12 minutes for medium and 18 minutes for extra-large).
Drain. Immediately place eggs in cold water with ice cubes or run cold water over eggs until completely cooled.
To peel, gently tap egg on countertop until entire shell is finely crackled.
Roll gently between hands to loosen shell. Starting at large end, peel egg under cold running water to help remove shell.
Coarsely chop eggs and place in medium bowl. Stir in mayonnaise, salt and pepper. Stir in ham and onion.
Spread egg mixture on each of 2 slices toasted bread. Top with remaining bread.