10-Min Egg Salad
these are eggs i saw at the JFK food court buffet that I saw before i went to film Tahara.
I think about them every day.
This is the first recipe to be a dubbed a “Jess-ipe.” (Thank you to the always clever, Malloy). I found that term very sweet, though will not abuse that term and turn it into any branding because I simply want to continue messing around/don’t want to do anything cute that doesn’t involve frogs, baby cows, or sweet freaky hogs. I will never take the part of me that loves writing recipes seriously, ever. If it were up to me, we’d all be shared on my recipe iPhone note.
ANYWHO, this is a recipe for amazing egg salad for ONE person at home. No big batch egg salad for me, I only want a little bit for one meal and then I must move on.
INGREDIENTS
2 Eggs
1 Tbsp/1 Spoonful/1 Nice Squirt of vegan mayo/regular mayo/aioli (if you have aioli, wow)
Juice from 1 Lemon Wedge
Salt & Pepper to taste
STEPS
Bring a pot with enough salted water to cover your two eggs to a boil, once its rolling and bubbling, gently place the eggs in the water and put a timer on for 10 Minutes
Once 10 minutes have passed, drain your eggs and splash them with cold sink water until they are cool enough to touch & peel their shells off under the faucet waterfall
Chop up your eggs into tiny pieces that feel good to you, I like to do slices and then cross-slices, and then scrap the bits of egg into a bowl
Add your mayo and salt & pep and stir until creamy and dreamy, which might take like 2-3 minutes to have all the flavors come together
