The incredible edible egg makes a perfect salad to spread across your favorite bread for a delicious sandwich served with chips, dill pickles, and your favorite soft drink.
Now if you want to fancy things up for a summer lunch or dinner, egg salad works great. Serve in carved out tomatoes with croissants, seedless green grapes, a small wedge of sharp cheddar cheese, and crisp white wine.
This recipe serves two.
Eggs Salad
- 4 large eggs
- 2 ripe tomatoes
- Mayonnaise to taste
- ¼ tsp. thyme
- ¼ tsp. marjoram
- Lettuce leaves
Set eggs on the counter at least two hours before cooking. They are more tender when cooked if they are close to room temperature.
Lay eggs in a small saucepan, cover with water, add a lid. Bring to a full boil over medium heat. Turn off heat, leave covered, and set timer for 8 minutes. This method also keeps the eggs tender.
In the meantime, cut off a little more than the stem section of the tomatoes. Slice a very thin piece from the bottom so the tomato sits upright after it is stuffed. Scoop out the seeds and some of the pulp. Turn upside down on a paper towel to drain excess water.
Empty the hot water from the saucepan when eggs are done cooking. Add cold water and immediately peel the eggs. The simplest way is to crack both ends on your sink edge. Roll the egg along a hard surface while you apply pressure, but not hard enough to split the cooked egg, you only want to loosen the membrane from the white. The shell should come off easily. This procedure takes a little practice but it’s worth it.
Be sure to rinse the peeled egg to eliminate any bits of shell that may adhere. Lay egg on a paper towel to air dry.
When the eggs are cool, chop them into a small bowl. Don’t make the chop fine. You want to see chunks of white in your salad. Stir in just enough mayonnaise to moisten the eggs to the consistency you like. Go easy so as not to overdo. The eggs should be coated but not swamped.
Stir in thyme and marjoram. Cover with cling wrap and then store in the refrigerator until ready to serve.
When the time comes, fill tomatoes with egg salad, mound a little, and then set them aside. Place a lettuce leaf on each plate to hold the filled tomato in place. Arrange the other foods on the plate, serve, and enjoy!
