Simple Egg Salad

Ingredients

• 3 hard boiled eggs
• 1 Tbsp mayonnaise
• 2 tsp yellow mustard
• 2 tsp distilled white vinegar
• Salt & Pepper to taste
• Paprika to garnish

Instructions

1. 1

   Bring a small pot of water to a boil. Sprinkle some (approximately 1 tsp) baking soda in the water (It raises the pH of the water and makes them easier to peel by reducing the albumen's ability to stick to the shell.)

2. 2

   Gently lower the eggs into the water with a spoon. Boil eggs for 14-15 minutes. NO LONGER; NO SHORTER! This gives you the perfect doneness as long as your water is a full boil the cooking duration.

3. 3

   Cool eggs quickly with cold water & ice cubes. Once cool, roll eggs on counter & pull off shell (should come off in 2 halves, if cooked with baking soda water.) Discard shell & rinse eggs.

4. 4

   Using an egg slicer, slice eggs in both directions creating a shoe-string shape.

5. 5

   Add mayonnaise, mustard, white vinegar, & salt & pepper to taste. Garnish with a dash of paprika.

6. 6

   Serve on a roll, croissant, pate a choux, etc. with lettuce, avocado, or other desired toppings.