I needed to use up some (3) hard boiled eggs today and decided to make some
simple egg salad for toast or sandwiches.
Not wanting to dirty bunch of stuff I had decided to simply use one of those
2 cup round zip lock containers and just chop the eggs with a sharp knife
right in the container before adding the mayo & pepper.

When you make egg salad - other than boiling the eggs - how do you prepare
the eggs? Rough chop. grate, mash with a fork?


--
Dimitri
Coming soon:
http://kitchenguide.wordpress.com.

Dimitri > wrote:

>When you make egg salad - other than boiling the eggs - how do you prepare
>the eggs? Rough chop. grate, mash with a fork?

Rough chop.

Tangentially, egg salad an watercress (GOOD watercress) is
an awesome flavor combination. Don't know why, it just is.

Steve

Dimitri wrote:

> When you make egg salad - other than boiling the eggs - how do you prepare
> the eggs? Rough chop. grate, mash with a fork?

I chop them roughly; I want discernible chunks of eggs. Also, though I'm not
a huge fan of dill pickles (or dill in general), I like chopped dill pickle
in egg salad.


> Coming soon:
> http://kitchenguide.wordpress.com.

BTW, Dimitri, you've got a misspelling on your current page. Where it says,
"Subscribe to this blog in your favorite reader to stay appraised of the
release date," that should be "apprised" rather than "appraised."

Also, and in your article about Mexican rice, it should be "Lo and behold"
rather than "Low and behold," and where you write, "I manage to see and
industrial sized jar"... well, you can figure that one out.

Bob

On Oct 1, 10:44*pm, "Bob Terwilliger" >
wrote:
> Dimitri wrote:
> > When you make egg salad - other than boiling the eggs - how do you prepare
> > the eggs? *Rough chop. grate, mash with a fork?
>
> I chop them roughly; I want discernible chunks of eggs. Also, though I'm not
> a huge fan of dill pickles (or dill in general), I like chopped dill pickle
> in egg salad.
>
> > Coming soon:
> >http://kitchenguide.wordpress.com.
>
> BTW, Dimitri, you've got a misspelling on your current page. Where it says,
> "Subscribe to this blog in your favorite reader to stay appraised of the
> release date," that should be "apprised" rather than "appraised."
>
> Also, and in your article about Mexican rice, it should be "Lo and behold"
> rather than "Low and behold," and where you write, "I manage to see and
> industrial sized jar"... well, you can figure that one out.
>
> Bob

Thanks, I'll take care of it.

Dimitri

"Bob Terwilliger" > wrote in message
...
> Dimitri wrote:
>
>> When you make egg salad - other than boiling the eggs - how do you
>> prepare
>> the eggs? Rough chop. grate, mash with a fork?
>
> I chop them roughly; I want discernible chunks of eggs. Also, though I'm
> not
> a huge fan of dill pickles (or dill in general), I like chopped dill
> pickle
> in egg salad.
>
>
>> Coming soon:
>> http://kitchenguide.wordpress.com.
>
> BTW, Dimitri, you've got a misspelling on your current page. Where it
> says,
> "Subscribe to this blog in your favorite reader to stay appraised of the
> release date," that should be "apprised" rather than "appraised."
>
> Also, and in your article about Mexican rice, it should be "Lo and behold"
> rather than "Low and behold," and where you write, "I manage to see and
> industrial sized jar"... well, you can figure that one out.
>
> Bob

Thanks - it should be OK now - been a little preoccupied.


--
Dimitri
Coming soon:
http://kitchenguide.wordpress.com.

"Dimitri" > wrote in
:

> I needed to use up some (3) hard boiled eggs today and decided to make
> some simple egg salad for toast or sandwiches.
> Not wanting to dirty bunch of stuff I had decided to simply use one of
> those 2 cup round zip lock containers and just chop the eggs with a
> sharp knife right in the container before adding the mayo & pepper.
>
> When you make egg salad - other than boiling the eggs - how do you
> prepare the eggs? Rough chop. grate, mash with a fork?
>
>


Last weekend, we did some lightly curried eggs for sandwiches for 80
people.

The SO grated the eggs, but as I was mixing the Ranch Dressing and the
curry powder in, I noticed it wasn't as easy to incorporate as it usually
is when I mash them. I usually use a fork for small amounts, or a potato
masher for larger amounts.


As stated, I just add some mayo/dressing and curry powder, but if I'm
going to have deviled eggs, I spoon the yolk out, after cutting the eggs
in half, mash the yolks as described and add some (fine) crispy bacon
chunks, spoon back into egg halves and let sit for an hour or so to
'mature'.


--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

O
> Last weekend, we did some lightly curried eggs for sandwiches for 80
> people.
>
> The SO grated the eggs, but as I was mixing the Ranch Dressing and the
> curry powder in, I noticed it wasn't as easy to incorporate as it usually
> is when I mash them. I usually use a fork for small amounts, or a potato
> masher for larger amounts.
>
> Peter Lucas * * * * * * * * * * * * * *
> Brisbane * * * * * * * * * * * * * * * *
> Australia * * *
>
> If we are not meant to eat animals,
> why are they made of meat?


Try my trick with the pastry cutter - it really works great and is
very fast. You can chop them as much or as little as you want, no
problem.
This is what it looks like: http://tinyurl.com/yz5nth3
only I don't have such a fancy one, mine has a molded plastic handle.

N.

"Nancy2" > wrote
>Try my trick with the pastry cutter - it really works great and is
>very fast. You can chop them as much or as little as you want, no
>problem.
>This is what it looks like: http://tinyurl.com/yz5nth3
>only I don't have such a fancy one, mine has a molded plastic handle.

This is a GREAT idea!

"Nancy2" > wrote in message
...

Try my trick with the pastry cutter - it really works great and is
very fast. You can chop them as much or as little as you want, no
problem.
This is what it looks like: http://tinyurl.com/yz5nth3
only I don't have such a fancy one, mine has a molded plastic handle.

Eggscellent idea. And me right across the street from Williams-Sonoma!

Felice

On Fri, 2 Oct 2009 08:32:34 -0700 (PDT), Nancy2
> wrote:


>Try my trick with the pastry cutter - it really works great and is
>very fast. You can chop them as much or as little as you want, no
>problem.
>This is what it looks like: http://tinyurl.com/yz5nth3
>only I don't have such a fancy one, mine has a molded plastic handle.

That's exactly what I do! (My pastry cutter is really old, and has a
wooden handle.)

Jo Anne

In article >,
PeterL > wrote:

> "Dimitri" > wrote in
> :
>
> > I needed to use up some (3) hard boiled eggs today and decided to make
> > some simple egg salad for toast or sandwiches.
> > Not wanting to dirty bunch of stuff I had decided to simply use one of
> > those 2 cup round zip lock containers and just chop the eggs with a
> > sharp knife right in the container before adding the mayo & pepper.
> >
> > When you make egg salad - other than boiling the eggs - how do you
> > prepare the eggs? Rough chop. grate, mash with a fork?
> >
> >
>
>
> Last weekend, we did some lightly curried eggs for sandwiches for 80
> people.
>
> The SO grated the eggs, but as I was mixing the Ranch Dressing and the
> curry powder in, I noticed it wasn't as easy to incorporate as it usually
> is when I mash them. I usually use a fork for small amounts, or a potato
> masher for larger amounts.
>
>
> As stated, I just add some mayo/dressing and curry powder, but if I'm
> going to have deviled eggs, I spoon the yolk out, after cutting the eggs
> in half, mash the yolks as described and add some (fine) crispy bacon
> chunks, spoon back into egg halves and let sit for an hour or so to
> 'mature'.

Thanks for the Curry idea Peter! I've got a Halloween potluck to go to
later this month and was debating what to take.

The hostess always serves her deviled eggs (which are quite delicious)
so those are out. I'll make a cheese log instead and flavor it with a
little curry I think! That will make it a bit more unusual and tasty.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/home?tab=mq>

Subscribe:

Omelet wrote:
> In article >,
> PeterL > wrote:
>
>> "Dimitri" > wrote in
>> :
>>
>>> I needed to use up some (3) hard boiled eggs today and decided to make
>>> some simple egg salad for toast or sandwiches.
>>> Not wanting to dirty bunch of stuff I had decided to simply use one of
>>> those 2 cup round zip lock containers and just chop the eggs with a
>>> sharp knife right in the container before adding the mayo & pepper.
>>>
>>> When you make egg salad - other than boiling the eggs - how do you
>>> prepare the eggs? Rough chop. grate, mash with a fork?
>>>
>>>
>>
>> Last weekend, we did some lightly curried eggs for sandwiches for 80
>> people.
>>
>> The SO grated the eggs, but as I was mixing the Ranch Dressing and the
>> curry powder in, I noticed it wasn't as easy to incorporate as it usually
>> is when I mash them. I usually use a fork for small amounts, or a potato
>> masher for larger amounts.
>>
>>
>> As stated, I just add some mayo/dressing and curry powder, but if I'm
>> going to have deviled eggs, I spoon the yolk out, after cutting the eggs
>> in half, mash the yolks as described and add some (fine) crispy bacon
>> chunks, spoon back into egg halves and let sit for an hour or so to
>> 'mature'.
>
> Thanks for the Curry idea Peter! I've got a Halloween potluck to go to
> later this month and was debating what to take.
>
> The hostess always serves her deviled eggs (which are quite delicious)
> so those are out. I'll make a cheese log instead and flavor it with a
> little curry I think! That will make it a bit more unusual and tasty.

I did curry and green olive for quite a while. Also, there was
some sort of seasoned salt, I forget what, that I used.

--
Jean B.

In article >,
"Jean B." > wrote:

> > Thanks for the Curry idea Peter! I've got a Halloween potluck to go to
> > later this month and was debating what to take.
> >
> > The hostess always serves her deviled eggs (which are quite delicious)
> > so those are out. I'll make a cheese log instead and flavor it with a
> > little curry I think! That will make it a bit more unusual and tasty.
>
> I did curry and green olive for quite a while. Also, there was
> some sort of seasoned salt, I forget what, that I used.
>
> --
> Jean B.

I've also done a cheese log with dill weed on the inside, and coated it
with caviar. The only problem with that is that not everyone likes fish
eggs. I've also used a coating of minced black olive.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/home?tab=mq>

Subscribe:

Dimitri said...

> I needed to use up some (3) hard boiled eggs today and decided to make
> some simple egg salad for toast or sandwiches.
> Not wanting to dirty bunch of stuff I had decided to simply use one of
> those 2 cup round zip lock containers and just chop the eggs with a
> sharp knife right in the container before adding the mayo & pepper.
>
> When you make egg salad - other than boiling the eggs - how do you
> prepare the eggs? Rough chop. grate, mash with a fork?

On occasion, I've used Wayne's egg slicer method but I'd fold that into a
"Dreaming up Disaster" tuna salad recipe.

Egg salad should come with a "Caution: WILL CAUSE FARTS!!!" warning, imho.

Mom never made egg salad. She probably did herself AND us a big favor!?

Andy

On Fri, 02 Oct 2009 03:51:16 -0500, Andy wrote:

> Dimitri said...
>
>> I needed to use up some (3) hard boiled eggs today and decided to make
>> some simple egg salad for toast or sandwiches.
>> Not wanting to dirty bunch of stuff I had decided to simply use one of
>> those 2 cup round zip lock containers and just chop the eggs with a
>> sharp knife right in the container before adding the mayo & pepper.
>>
>> When you make egg salad - other than boiling the eggs - how do you
>> prepare the eggs? Rough chop. grate, mash with a fork?
>
> On occasion, I've used Wayne's egg slicer method but I'd fold that into a
> "Dreaming up Disaster" tuna salad recipe.
>
> Egg salad should come with a "Caution: WILL CAUSE FARTS!!!" warning, imho.
>

most of us fart out of our asses, not our brains, so it's not as big a
problem for us.

blake

> When you make egg salad - other than boiling the eggs - how do you prepare
> the eggs? *Rough chop. grate, mash with a fork?


The pastry blender produces the preferred texture.

"Kalmia" > wrote in message
...

> When you make egg salad - other than boiling the eggs - how do you prepare
> the eggs? Rough chop. grate, mash with a fork?


The pastry blender produces the preferred texture.

Yes.
Janet

On Oct 2, 5:12*am, Kalmia > wrote:
> > When you make egg salad - other than boiling the eggs - how do you prepare
> > the eggs? *Rough chop. grate, mash with a fork?
>
> The pastry blender produces the preferred texture.

Cool idea

Dimitri

"Dimitri" > wrote in message
...
>I needed to use up some (3) hard boiled eggs today and decided to make some
>simple egg salad for toast or sandwiches.
> Not wanting to dirty bunch of stuff I had decided to simply use one of
> those 2 cup round zip lock containers and just chop the eggs with a sharp
> knife right in the container before adding the mayo & pepper.
>
> When you make egg salad - other than boiling the eggs - how do you prepare
> the eggs? Rough chop. grate, mash with a fork?
>
>
> --
> Dimitri
> Coming soon:
> http://kitchenguide.wordpress.com.

I use a pasty blender in a tupperware bowl with roundish bottom. I can
get whatever chop I like. I use a combo of light mayo and creamy garlic and
bacon salad dressing and chopped onion, s and p....Sharon in Canada

On Oct 2, 1:10*am, "Dimitri" > wrote:
> I needed to use up some (3) hard boiled eggs today and decided to make some
> simple egg salad for toast or sandwiches.
> Not wanting to dirty bunch of stuff I had decided to simply use one of those
> 2 cup round zip lock containers and just chop the eggs with a sharp knife
> right in the container before adding the mayo & pepper.
>
> When you make egg salad - other than boiling the eggs - how do you prepare
> the eggs? *Rough chop. grate, mash with a fork?

I grate. I don't like chunks of yolk. If a few chunks of white
occur, that's ok.
I add mayo, celery, onion, radish, salt and pepper. On white bread,
preferably with some alfalfa sprouts. Or, if I've been able to find
"spicy sprouts",
I omit the radish.

Cindy Hamilton

On Fri, 2 Oct 2009 05:47:10 -0700 (PDT), Cindy Hamilton wrote:

> On Oct 2, 1:10*am, "Dimitri" > wrote:
>> I needed to use up some (3) hard boiled eggs today and decided to make some
>> simple egg salad for toast or sandwiches.
>> Not wanting to dirty bunch of stuff I had decided to simply use one of those
>> 2 cup round zip lock containers and just chop the eggs with a sharp knife
>> right in the container before adding the mayo & pepper.
>>
>> When you make egg salad - other than boiling the eggs - how do you prepare
>> the eggs? *Rough chop. grate, mash with a fork?
>
> I grate. I don't like chunks of yolk. If a few chunks of white
> occur, that's ok.

some people incorporate the yolks more or less completely with the
mayonnaise, mustard, etc., and then mix with pieces of white.

your pal,
blake

In article
>,
Cindy Hamilton > wrote:

> On Oct 2, 1:10*am, "Dimitri" > wrote:
> > I needed to use up some (3) hard boiled eggs today and decided to make some
> > simple egg salad for toast or sandwiches.
> > Not wanting to dirty bunch of stuff I had decided to simply use one of those
> > 2 cup round zip lock containers and just chop the eggs with a sharp knife
> > right in the container before adding the mayo & pepper.
> >
> > When you make egg salad - other than boiling the eggs - how do you prepare
> > the eggs? *Rough chop. grate, mash with a fork?
>
> I grate. I don't like chunks of yolk. If a few chunks of white
> occur, that's ok.
> I add mayo, celery, onion, radish, salt and pepper. On white bread,
> preferably with some alfalfa sprouts. Or, if I've been able to find
> "spicy sprouts",
> I omit the radish.
>
> Cindy Hamilton

Cindy, do try Clover sprouts if you get the chance. Our local grocery
store carries Alfalfa, Clover, and "spicy" or "zesty" sprouts which are
a mix of either clover or alfalfa with radish.

I've been pigging out on the clover sprouts lately. They are really
good! And they are crispier and keep better than alfalfa.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/home?tab=mq>

Subscribe:

On Oct 2, 1:43*pm, Omelet > wrote:
> In article
> >,
> *Cindy Hamilton > wrote:
>
>
>
>
>
> > On Oct 2, 1:10*am, "Dimitri" > wrote:
> > > I needed to use up some (3) hard boiled eggs today and decided to make some
> > > simple egg salad for toast or sandwiches.
> > > Not wanting to dirty bunch of stuff I had decided to simply use one of those
> > > 2 cup round zip lock containers and just chop the eggs with a sharp knife
> > > right in the container before adding the mayo & pepper.
>
> > > When you make egg salad - other than boiling the eggs - how do you prepare
> > > the eggs? *Rough chop. grate, mash with a fork?
>
> > I grate. *I don't like chunks of yolk. *If a few chunks of white
> > occur, that's ok.
> > I add mayo, celery, onion, radish, salt and pepper. *On white bread,
> > preferably with some alfalfa sprouts. *Or, if I've been able to find
> > "spicy sprouts",
> > I omit the radish.
>
> > Cindy Hamilton
>
> Cindy, do try Clover sprouts if you get the chance. *Our local grocery
> store carries Alfalfa, Clover, and "spicy" or "zesty" sprouts which are
> a mix of either clover or alfalfa with radish.
>
> I've been pigging out on the clover sprouts lately. They are really
> good! And they are crispier and keep better than alfalfa.

I'll try them if I can find them, but alfalfa sprouts make me
nostalgic.
Oh, to be 20 again.

Cindy Hamilton

In article
>,
Cindy Hamilton > wrote:

> > Cindy, do try Clover sprouts if you get the chance. *Our local grocery
> > store carries Alfalfa, Clover, and "spicy" or "zesty" sprouts which are
> > a mix of either clover or alfalfa with radish.
> >
> > I've been pigging out on the clover sprouts lately. They are really
> > good! And they are crispier and keep better than alfalfa.
>
> I'll try them if I can find them, but alfalfa sprouts make me
> nostalgic.
> Oh, to be 20 again.
>
> Cindy Hamilton

I know what you mean. :-) I used to take them to work with me and eat
them with no other items in pita bread and a bit of mayo.

One of my co-workers (now deceased) called them "Chia pet sandwiches"...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/home?tab=mq>

Subscribe:

On 2009-10-02, Dimitri > wrote:

> When you make egg salad - other than boiling the eggs - how do you prepare
> the eggs? Rough chop. grate, mash with a fork?

One of those wired eggs slicers is always handy, but eventually, your
gonna hafta go at 'em with a fork, mayo and all. It's all you really
need.

nb

On Thu, 1 Oct 2009 22:10:01 -0700, "Dimitri" >
wrote:

>I needed to use up some (3) hard boiled eggs today and decided to make some
>simple egg salad for toast or sandwiches.
>Not wanting to dirty bunch of stuff I had decided to simply use one of those
>2 cup round zip lock containers and just chop the eggs with a sharp knife
>right in the container before adding the mayo & pepper.
>
>When you make egg salad - other than boiling the eggs - how do you prepare
>the eggs? Rough chop. grate, mash with a fork?

I make egg salad the way my mom did, coarsely chopped whites, fork
mashed yolks, gently folded with s n'p, chopped parsley/celery I
rarely make egg salad, reminds me of dirty diapers... I much prefer
sliced eggs... my theory is egg salad evolved from those who can't/are
too lazy to peel eggs. When I boil eggs I typically cook the entire
dozen, sometimes 18 eggs... I peel them all and keep them in a covered
container in the fridge. I don't fry eggs often, I prefer sliced egg
sandwiches, good with sardines... sliced eggs are excellent in a
BLT... but mostly I have sliced eggs on an ELT (Egg/Lettuce/Tomato).
Bacon is not one of my favorite foods and I hate frying bacon, craps
up my stove. I almost always have a supply of hard cooked eggs in my
fridge, eggs are still the best food value and hard cooked the most
versatile.

In article >,
brooklyn1 > wrote:

> I hate frying bacon, craps
> up my stove.

That is why I do bacon in the deep fryer. Cooks up in 2 minutes flat and
does not spatter all over the stove. It's MUCH tidier.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/home?tab=mq>

Subscribe:

On 2009-10-02, Omelet > wrote:

> That is why I do bacon in the deep fryer. Cooks up in 2 minutes flat and
> does not spatter all over the stove. It's MUCH tidier.

Is your d/f'er filled with lard?

nb

In article >,
notbob > wrote:

> On 2009-10-02, Omelet > wrote:
>
> > That is why I do bacon in the deep fryer. Cooks up in 2 minutes flat and
> > does not spatter all over the stove. It's MUCH tidier.
>
> Is your d/f'er filled with lard?
>
> nb

Since I've not deep fried much lately, the fryer has been being dumped
and cleaned between uses but in the past, the bacon grease has mixed
with the peanut oil and with enough bacon frying, I've had to bail the
fryer as the oil line got too high due to the fat cooked out of the
bacon.

One time, I did fry some catfish nuggets in the combo of bacon grease
and peanut oil.

The results were divine. Truly.

I've read (probably here) that lard is the best fat for deep frying, but
I normally use pure peanut oil. It is only a 4 cup fryer and peanut oil
is cheap by the gallon around here.

I prepare bacon maybe a couple of times per year at best, and sometimes
I nuke it between layers of paper towels. Another technique I read
about here that works. :-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/home?tab=mq>

Subscribe:

On 2009-10-02, Omelet > wrote:

> One time, I did fry some catfish nuggets in the combo of bacon grease
> and peanut oil.
>
> The results were divine. Truly.

No doubt!

I priced peanut oil at Wallyworld, today. $17 gal!

nb

"Omelet" > wrote in message
news
> In article >,
> brooklyn1 > wrote:
>
>> I hate frying bacon, craps
>> up my stove.
>
> That is why I do bacon in the deep fryer. Cooks up in 2 minutes flat and
> does not spatter all over the stove. It's MUCH tidier.

That's why I use burner covers. Easy to wash.

In article >,
"Cheryl" > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > brooklyn1 > wrote:
> >
> >> I hate frying bacon, craps
> >> up my stove.
> >
> > That is why I do bacon in the deep fryer. Cooks up in 2 minutes flat and
> > does not spatter all over the stove. It's MUCH tidier.
>
> That's why I use burner covers. Easy to wash.

I have a glass top stove. No need for burner covers. <g>
But I know what you mean. I used to use those too when I had a regular
electric stove. They do help.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/home?tab=mq>

Subscribe:

Omelet wrote:
> In article >,
> "Cheryl" > wrote:
>
>> "Omelet" > wrote in message
>> news
>>> In article >,
>>> brooklyn1 > wrote:
>>>
>>>> I hate frying bacon, craps
>>>> up my stove.
>>> That is why I do bacon in the deep fryer. Cooks up in 2 minutes flat and
>>> does not spatter all over the stove. It's MUCH tidier.
>> That's why I use burner covers. Easy to wash.
>
> I have a glass top stove. No need for burner covers. <g>
> But I know what you mean. I used to use those too when I had a regular
> electric stove. They do help.

Hi Om - I also have a glass top stove. But I do have a splatter guard
for the 12" fry pan when I do things like bacon or steak. The splatter
guard keeps other areas besides the stove top itself free of "splatter".

Bob

Sheldon wrote:

> my theory is egg salad evolved from those who can't/are too lazy to peel
> eggs.

You think egg salad is made from unpeeled eggs? Newbie dolt.

Bob

On Fri, 2 Oct 2009 18:59:39 -0700, Bob Terwilliger wrote:

> Sheldon wrote:
>
>> my theory is egg salad evolved from those who can't/are too lazy to peel
>> eggs.
>
> You think egg salad is made from unpeeled eggs? Newbie dolt.
>
> Bob

he needs the roughage.

your pal,
blake

brooklyn1 wrote:
> I make egg salad the way my mom did, coarsely chopped whites, fork
> mashed yolks, gently folded with s n'p, chopped parsley/celery I
> rarely make egg salad, reminds me of dirty diapers... I much prefer
> sliced eggs... my theory is egg salad evolved from those who can't/are
> too lazy to peel eggs. When I boil eggs I typically cook the entire
> dozen, sometimes 18 eggs... I peel them all and keep them in a covered
> container in the fridge. I don't fry eggs often, I prefer sliced egg
> sandwiches, good with sardines... sliced eggs are excellent in a
> BLT... but mostly I have sliced eggs on an ELT (Egg/Lettuce/Tomato).
> Bacon is not one of my favorite foods and I hate frying bacon, craps
> up my stove. I almost always have a supply of hard cooked eggs in my
> fridge, eggs are still the best food value and hard cooked the most
> versatile.

We, too, tend to have hard-boiled eggs in the refrigerator. The
only time we don't is when it's time to boil more.

--
Jean B.

In article >,
"Jean B." > wrote:

> brooklyn1 wrote:
> > I make egg salad the way my mom did, coarsely chopped whites, fork
> > mashed yolks, gently folded with s n'p, chopped parsley/celery I
> > rarely make egg salad, reminds me of dirty diapers... I much prefer
> > sliced eggs... my theory is egg salad evolved from those who can't/are
> > too lazy to peel eggs. When I boil eggs I typically cook the entire
> > dozen, sometimes 18 eggs... I peel them all and keep them in a covered
> > container in the fridge. I don't fry eggs often, I prefer sliced egg
> > sandwiches, good with sardines... sliced eggs are excellent in a
> > BLT... but mostly I have sliced eggs on an ELT (Egg/Lettuce/Tomato).
> > Bacon is not one of my favorite foods and I hate frying bacon, craps
> > up my stove. I almost always have a supply of hard cooked eggs in my
> > fridge, eggs are still the best food value and hard cooked the most
> > versatile.
>
> We, too, tend to have hard-boiled eggs in the refrigerator. The
> only time we don't is when it's time to boil more.

I'm considering this after your post. Seriously.

Thanks. ;-)

An increase in egg consumption has always been good for my hair and
fingernails. Probably due to the Biotin content in egg yolk?






'
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"Dimitri" > wrote in message
...
>I needed to use up some (3) hard boiled eggs today and decided to make some
>simple egg salad for toast or sandwiches.
> Not wanting to dirty bunch of stuff I had decided to simply use one of
> those 2 cup round zip lock containers and just chop the eggs with a sharp
> knife right in the container before adding the mayo & pepper.
>
> When you make egg salad - other than boiling the eggs - how do you prepare
> the eggs? Rough chop. grate, mash with a fork?

I use an egg slicer -- first one direction, then the other. Used to use the
pastry blender but the egg bits always got stuck between the wires.


Felice

"Felice" > wrote in message
...
>
> "Dimitri" > wrote in message
> ...
>>I needed to use up some (3) hard boiled eggs today and decided to make
>>some simple egg salad for toast or sandwiches.
>> Not wanting to dirty bunch of stuff I had decided to simply use one of
>> those 2 cup round zip lock containers and just chop the eggs with a sharp
>> knife right in the container before adding the mayo & pepper.
>>
>> When you make egg salad - other than boiling the eggs - how do you
>> prepare the eggs? Rough chop. grate, mash with a fork?
>
> I use an egg slicer -- first one direction, then the other. Used to use
> the pastry blender but the egg bits always got stuck between the wires.
>

I chop with a table knife then mash with a fork, salt and pepper then add
the mayo. Very little mayo.

On Oct 2, 12:10*am, "Dimitri" > wrote:
> I needed to use up some (3) hard boiled eggs today and decided to make some
> simple egg salad for toast or sandwiches.
> Not wanting to dirty bunch of stuff I had decided to simply use one of those
> 2 cup round zip lock containers and just chop the eggs with a sharp knife
> right in the container before adding the mayo & pepper.
>
> When you make egg salad - other than boiling the eggs - how do you prepare
> the eggs? *Rough chop. grate, mash with a fork?
>
> --
> Dimitri
> Coming soon:http://kitchenguide.wordpress.com.

I use my pastry cutter - the one with the flat blades (not the wire
"blades"). It works great. If I want a chunkier egg salad, I put the
hard-boiled eggs in my egg-slicer gizmo first one way and then the
other - makes nice big chunks.

N.