Emily's Cooking Blog

Makes about 4 sandwiches

Ingredients:

6 eggs

1/3 cup mayonnaise

¾ teaspoon prepared yellow mustard

3 tbsp. chopped onion

2 tbsp. chopped celery

Salt and pepper to taste

Directions:

Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water. Place eggs in ice bath to cool the eggs quickly.

Peel and chop eggs.

Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard, onion and celery.

Season with salt and pepper – more pepper than salt. Stir.

Spread butter on both pieces of bread

Source: Miller Cafeteria

Last week my commercial cooking class made egg salad. This was an interesting lab for me as it was the first time I have ever hard boiled eggs. Something that went well was the boiling of the eggs, they turned out perfectly cooked and it was very easy to take the shell off too. One thing that did not go very well was attempting to mash the eggs with a pastry cutter. It worked okay but the groups that used a potato masher ended up with much better sized pieces. One thing I learned in class that was very useful to the recipe was to place the eggs into an ice bath immediately after cooking to make it easier to take the shell off. Although I had heard of the concept, I had never used it before and it was interesting to see how it worked. If I were to do this recipe again I would make sure that I get the opportunity to taste it! This lab was lots of fun and I can’t wait to do more in this unit.