Ever happen to you — green hard-boiled egg yolks ?
Prolonged heating is to blame.
HOW to avoid + Easy peeling — start eggs in cold water, bring water to a boil, turn heat off and cover the pan. The residual heat cooks the eggs in 10 minutes. When eggs are cooked, pour out boiling water, then shake the pan back and forth to crack the shells. Transfer eggs to a bowl of ice water. The cracks let air and water in between the white and shell, making the eggs easier to peel. AND, plunging the eggs in ice water NOT only stops the cooking, but also prevents those green rings.
Once you have some hard boiled eggs , it’s time to make egg salad.
Classic Egg Salad
- 6 hard-boiled eggs
- 1/4 cup mayo
- 2 TBSP minced red onion OR scallions
- 1 TBSP fresh parsley OR dried
- 1 celery rib, chopped fine
- 2 tsp Dijon mustard
- 2 tsp fresh lemon juice
- 1/4 tsp salt
- pepper to taste
- smoked paprika
Store refrigerated in an airtight container for up to 1-2 days.
And, with the temps as hot as they have been around here (lots of other places too) salads have been on our dinner menus several evenings recently.