Tuesday, January 4, 2011

Egg Salad for One

You shouldn't need to add salt to this salad because of the saltiness of the olives

1 hard-boiled egg, peeled and chopped
2 teaspoons mayonnaise (I use olive oil mayo)
1 teaspoon Dijon mustard
4 green pimento-stuffed olives, chopped
1 scallion, chopped
black pepper to taste

Combine ingredients in a small bowl, or whiz in a mini food processor.

Serves 1


titantiff said...

You know, I can cook some pretty amazing meals. But for the life of me, I can't make a decent hard boiled egg. I do the cold bath after but the inner membrane still sticks and tears me egg. Just gets me all ticked off! What is your secret?

Jean said...

I bring a saucepan of water to a boil, gently put the eggs in, turn down the heat to slightly below a simmer, cover the saucepan and set the timer for 10 minutes. I turn off the heat and let the eggs sit in the water for another 5 minutes. Then remove the eggs from the pan, rinse them under cold water.