Classic Egg Salad Revised

This is one of the items that people either Love or hate with passion. A lot of times just the appearance of the yellow mushed egg can look very unappetizing to one's eye. I myself on the other hand feel very strongly that it can be a very good breakfast of lunch item that takes only minutes to make.

To have a very good egg salad you need to start with a good quality eggs of course plus cook it to perfection.

Once I saw this method on TV that I use exclusively to cook egg. Place you eggs (I always use organic) into you boiling pot to cover with cold water. Once it comes to a full boil turn off the heat and cover with lid. Leave it on the stove with heat off the 7 minutes. Then plunge in the cold water and then pill. You will end up with he most beautiful yellow color yolk that will still be moist and cooked to perfection.

Once eggs are cooled and you are ready to assemble your salad get other ingredients ready. I like to have some crunch in my salad and for that I add a couple of ribs of celery stalk. Also I don't mush eggs, but rather chop it in small pieces. Make sure to have similar size pieces for eggs and celery. Next add chopped scallions if you like or chopped red onion. Add salt and pepper and a good quality organic mayo and mix it all together.

To serve it I always toast wholewheat or rye bread. Then line the toasted bread with a leave of you favorite green (romaine or red leave) salad place egg salad on the top and ENJOY!!!