Egg salad

3 full hard boiled eggs
7 hard boiled egg whites
1 tbsp of mayo or greek yogurt
2 tbsp of mustard
1 stalk of celery, diced very finely
1/4 of an onion, diced very finely
a couple kosher pickle strips, diced very finely
1/2 tbsp chili powder
1/2 tbsp dill weed
salt and pepper (a lot of pepper) to taste

Start by filling a deep pot with water (room temp) and add 10 eggs to the pot. Let the pot reach a boil. The minute the pot boils, TURN OFF THE HEAT, leave the pot on the burner, and cover the pot.  Walk away from the eggs and leave them for 12 to 15 minutes. Then, empty out hot water and fill pot with cold water several times until the pot water stays cold.

The easiest way I’ve found to peel eggs is this: crack and peel off the bottom and top points of the egg. Do all of this under water, in the pot. Then run your finger under the edge of the egg shell and slide it from the top to the bottom of the egg. The shell will peel off easily and loosen.

Chop all your add-ins (pickle, onion, celery) and dice 3 whole eggs and 7 egg whites. Mix everything together and serve as you like. I prefer this chilled!

I always keep a container of prepared celery at my house:

Add-ins:

PERFECTLY cooked eggs. No gray ring around the yolk. I swear the method I mentioned works every time!! I read it online and didn’t believe it at first.

Yum.