Perfect Egg Salad
Makes filling for 3-4 sandwiches
6 large brown, organic eggs (or any large eggs)
1/4 cup low-fat mayonnaise (+ one tablespoon)
1 large stalk of celery, diced in 1/4" pieces
1 1/2 teaspoons dried dill weed
On a Midwestern winter day with a near-record-breaking temperature of 68 degrees, beautiful blue skies and open windows, egg salad sandwiches made a great dinner last evening. I started with six large, brown, organic eggs.
Next, place them in a 1 1/2 quart saucepan, add a generous shake of salt, just cover them with water and add a cover. Bring the water to a boil and then turn to simmer for 25 minutes (VOE-white eggs may be ready in as little as 20 minutes).
Drain the pan thoroughly and rinse/cool eggs under cold water, for 5 minutes or more, until each egg cracks easily against the side of your sink or bowl, and the shell can be removed without the egg white tearing away. As eggs cool, chop one large celery stalk into 1/4-inch pieces. (VOE - as you can see, one of my eggs didn't cooperate during shelling.)
Place eggs in a large bowl, cut into 1/4-1/2 inch pieces and then stir in celery pieces.
Add 1/4 cup mayo and stir together thoroughly, adding 1 more tablespoon to taste, if desired. Add dill weed and stir together again. Chill 15-20 minutes before serving.