This recipe is versatile in its ingredients, presentation, and menu options. My Mom frequently makes egg salad and tuna “party sandwiches” on the weekend (you know those wonderful sandwiches, cut into triangles that you can’t help but devour). It’s also a great go-to option to break a fast, for breakfast, lunch, as a side on Shabbat, and wherever else you deem fit! The ingredients are also open to your preference. You can add cayenne pepper, green onion, parsley, and paprika!
3 large eggs
1 pinch salt
1 pinch pepper
2 Tbsp mayonnaise
Place the eggs in a saucepan and fill with water, covering the eggs completely (with about an inch of water above them).
Keep the stove on high until you’ve reached a rolling boil
Once at the rolling boil, cover the saucepan and reduce the heat to low and allow to simmer for 12-13 minutes.
Turn off the element and immediately drain the hot water.
After draining, immediately run the eggs under cold water.
If you plan on using them right away, run the eggs under the cold water for at least 1 minute, to ensure that you don’t burn yourself while peeling them
Peel the eggs, running them underneath water afterwards to ensure no remnants of shell were left behind. Pat dry.
Place the eggs in a medium sized bowl and crush using a fork. Alternately, you could also use a food processor, pulsing on low for 30 seconds.
Add salt, pepper, and mayonnaise. Stir to combine.
Depending on your preference, you may also take this opportunity to add green onions, cayenne pepper, paprika, parsley etc!