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All of a sudden you find yourself with an abundance of hard boiled eggs. Now you’re wondering what to do with them. There’s no need to put all those eggs in one basket. You can chop a couple up and add to a green salad. Perhaps just take the shell off and add a sprinkle of truffle salt for a snack. Or you can make an egg salad.

6 hard boiled eggs, chopped
1/4 Cup + 2 Tablespoons of Mayonnaise
2 small or 1 large Shallot, finely minced and sautéed (optional)
1 Celery rib, finely chopped
1 Dill Pickle, finely chopped
3/4-1 Teaspoon Sriracha Sauce
1/2 Teaspoon Kosher Salt
Black Pepper, freshly ground, to taste
Paprika for garnish, optional

First off, the hard boiled eggs should not contain green yolks. Green yolks are an indication that the eggs are over cooked and completely dried out. No amount of mayonnaise will help in this situation, not to mention the unappetizing gray color of your finished product.

I’ve tried multiple methods of boiling eggs and found this way to be most reliable. But one important note, do not purchase eggs and boil them the same day. The eggs are too fresh at this point and the shell will stick to the white part of the egg and basically rip them apart. Wait between 7-10 days before you boil the eggs and you will be able to peel them much easier. Place 6 eggs in a saucepan, making sure they are not stacked on top of each other. Add enough cold water to cover the eggs by 1-1/2 inches. Place the lid on the saucepan slightly askew and put the controls to high. Once the water comes to a full rolling boil, secure the lid completely onto the saucepan and boil for 30 seconds. Shut the burner off, and move the whole saucepan onto a cool burner and let sit for 15 minutes. Once the 15 minutes are up, drain the hot water from the saucepan and run cold water over the eggs and add 2 cups of ice into the water and let sit for 5 minutes. Drain the contents of the saucepan. Roll the eggs on a flat surface and peel. If you find that it’s a little difficult to peel just place the eggs into cold water for a couple of minutes. This will allow for the water to get between the shell and the membrane of the egg for easier peeling.

In a small sauté pan, add 1/2 teaspoon of olive oil and add the shallot and sauté for about 3 minutes to cook the rawness out. If you don’t mind the onion flavor, just add it raw. If you want a little stinger onion flavor, add some finely chopped red onion. Set aside. In a medium bowl, add the mayonnaise, celery rib, pickle, Sriracha sauce along with the salt and pepper, now add the shallots and blend well. Add the chopped eggs and gently mix with a spoon. Taste to make sure the seasoning is to your liking.

This recipe has great texture from the celery along with creaminess from the mayonnaise and yolks, a hint of sweetness from the shallots, a hint of sourness from the pickle and an underlying hint of heat from the Sriracha. Serve between two slices of your favorite bread with lettuce and tomato, an open sandwich with a sprinkle of either sweet or smoked paprika, or on a cracker with a parsley garnish. Serves 3-4 sandwiches.

Please note, the hard boiled egg recipe was used and adapted from the book CookWise by Shirley O. Corriher.

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