Last week my publisher sent back my manuscript to be edited. That means the big day, that would be publication day (sometime in July) is getting closer. It also means I’ve spent a lot of time staring at my laptop and not meal planning. So, hard boiled eggs came to my rescue several times this week. They’re easy to make and can be part of many quick meals.
First off, let me tell you how I boil eggs, which barely includes boiling. Unless I completely forget about these and leave them in the hot water for an hour or some other unreasonable amount of time, they always turn out perfect. No yucky green rings around the yolks. First, put the eggs in a pan and cover with at least an inch of cold water. Bring to a boil, reduce the heat (or turn of the burner if you have an electric stove like I do) and simmer for 1 minute. Cover and remove from the heat. Let sit in hot water for 12-15 minutes. Drain and cool in cold water. Peel and enjoy.
Speaking of peeling hard boiled eggs … did you know a spoon is your best friend for this task? Crack the shell with the back of the spoon bowl. Flip the spoon over so the egg fits into the curve of the spoon’s bowl, like the illustration above. Carefully slip the tip of the spoon through one of the cracks and then slide it around the egg white’s surface to loosen the shell. If the shell sticks a bit, try running the egg under some water to help loosen it a bit more. By the way, did you know that the fresher an egg is, that harder it is to peel when it’s hard boiled?
Now … what to do with those eggs? My favorite egg salad is inspired by a Pioneer Woman recipe I found several years ago. Here is the shorthand version:
Make a simple egg salad (eggs, mayonnaise, mustard, salt & pepper, etc.).
Add shredded cheese and crumbled cooked bacon.
Spread on English muffin halves.
Broil until browned and bubbly.
It’s easy, a bit decadent and quick to throw together. I always have real, pre-cooked bacon bits in my refrigerator. The ones you find next to the salad dressing at the grocery store. I find they taste good and they’re actually lower in fat than bacon bits you fry yourself. I suspect that is because the bacon is rendered down to be more shelf stable. I also like adding chopped hard boiled eggs to basic tuna salad. Throw in some cold, cooked rice and some crunchy veggies like cucumbers or red peppers and your tuna salad goes from a sandwich spread to a true salad.
Both of these recipe ideas are quick and easy, especially if you’ve boiled eggs ahead of time. What is your favorite way to use hard boiled eggs?