Chopped Egg Salad
The scallions are the taste sensation of this dish. It also adds the color to an otherwise bland-looking dish. Lets face it egg salad is pale especially with the mayo. I serve this on a bed of green. (Your choice of lettuces.) Add some tomato slices and it brings the dish to life.
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6
large eggs hard boiled
Cut eggs into medium chunks
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3+
tbsp.
mayonnaise
to taste
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1/2
tsp.
Kosher salt
to taste
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1/4
tsp.
freshly ground black pepper
to taste
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3-4
scallions, sliced
green part only, add more scallion if needed
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Put eggs into large pot, add cold water to cover eggs. On medium heat bring to a boil. Leave pot on burner, but close off the heat. Cover the pot and leave on stove for about 8 minutes. Remove eggs from pot.
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Take a large bowl and add some ice cubes and cold water. Add eggs to this and let stand 2-3 minutes. Remove eggs and crack egg one time, peel off the shells. Cut into medium size chunks. Place in a deep bowl.
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Add mayo, salt, pepper and scallions. Toss with a fork, Do not mash. Adjust seasoning and mayo and mix well.
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Serve in a sandwich or on a crisp bed of fresh lettuce.