Perfect Egg Salad

Years ago my sister shared the British method for cooking the 'perfect' hard boiled egg.  The result is a tender white with a bright yellow yolk. You'll never see that green edge on the yolk that commonly occurs from overcooking the eggs.  It hasn't failed me yet, so I've put together an egg salad recipe using this foolproof cooking method.

Egg Salad
12 eggs (organic are best)
2 stalks of celery
1/4 white onion
1/3 cup Hellmann's mayonnaise
1 tsp yellow mustard
1 tsp celery salt
2 tsp curry powder (optional)
Salt and pepper to taste


Place 12 eggs in a pan and fill with water covering the eggs by a few inches  (Brits keep their eggs at room temperature, but cold eggs work just fine)

Bring the pan to a boil and then turn off the heat and place a cover on the pan.  Let stand for 18 minutes.  Bring pan to sink and drain most of the water then add ice to cool.

Chop celery, that has been peeled and trimmed, to a dice.  Chop white onion to a fine dice.  Set aside.  Peel your eggs and chop them in a bowl using a pastry chopping tool, or you can use one of those hand choppers.   Add the diced celery and onion.

Mix in the mayonnaise, mustard, celery salt, and curry powder (if desired). Salt and pepper, to taste. Serve on a toasted baguette or use for finger sandwiches.  Add a scoop to a tossed salad.

A perfectly cooked egg makes all the difference when making egg salad. Enjoy!
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