nw mama’s favorite egg salad

I love egg salad, especially when it’s done just right. Please notice I didn’t say “perfect.” I realize that “just right” is relative to each person, so here’s MY “just right” version.

NW Mama’s Favorite Egg Salad:

  • 3 hard-boiled eggs, peelednwmama-eggsalad
  • 3 Tbsp mayonnaise
  • 1 Tbsp horseradish sauce*
  • 1/4 tsp dried dill
  • Salt & pepper to taste

Put everything into a food processor, and pulse a couple quick times to chop it up. You could also just mash with a fork, but I was feeling especially lazy on the day I made this. Really be careful, you’re not wanting deviled egg filling (or maybe you are?).

Now, this part is up to you: sandwiches, wraps, or on top of a bed of greens? If you’re like me, just eat it right out of the bowl. Let’s not bother with dirtying another dish.

*You could use just straight horseradish for this, but then you would want to back off on the amount. I would start with 1 teaspoon and go from there.

How to make perfectly hard-boiled eggs:

  1. Place eggs in a large enough heavy bottom sauce pan / small dutch oven, so that they are covered with approximately 1-2″ of cool water. Add a teaspoon of baking soda to the water (This makes the eggs easy to peel).
  2. Place pan over medium / medium high-heat and bring to a boil.
  3. Let the water boil for 2-3 minutes. Then turn the heat off and cover immediately. Let the eggs sit for 10 minutes.
  4. Pour off hot water and IMMEDIATELY place eggs into an ice-water bath (bowl filled with ice and water).
  5. Let sit for a few minutes to cool off – then peel.


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