Breakfast

The Perfect Hard Boiled Egg

I cannot tell you how happy we are to be home!  When Tony was in the hospital and slept, we usually turned all the lights off and turned the t.v. down – at least now when he’s resting I can do laundry and some household chores. 😀

So I am trying to put a meal plan together for the week and its a tough one.  Problem number one: low fiber = no brown rice, no whole wheat bread, no whole fruit or vegetables.  Problem two: he doesn’t really have a taste for anything.

So my plan is to have “choices” for him to chose from.  One of his favorite things is egg salad.  It doesn’t make an appearance very often because I don’t like it (along with tuna noodle casserole, which I plan to make him for next week!) and because I’ve probably only cooked hard boiled eggs perfectly about twice in my life.

I’ve done the vinegar trick to the water so you don’t get that unsightly green “ring” around the yolk.  I’ve boiled the eggs, then removed them off the heat with a lid on for 15 minutes.  But almost every time, no matter what method I did, the egg white would come off when I went to peel the eggs – especially frustrating when I am trying to make pretty deviled eggs for the holidays!

I saw this recipe earlier in the week, wrote down the instructions, and quickly forgot where I found it.  I promise I’ll find it so I can give proper credit!

Hard Boiled Eggs

  • 3 eggs (or however many you want)
  • tap water, enough to cover the eggs by one inch

Carefully put the eggs in a pot and cover with tap water until covered by an inch.  Bring to a boil, once it boils, set your timer for 10 minutes.  At the last minute, put water and a cup of ice in a bowl – once the 10 minute buzzer goes off, transfer to the cold water bath.  And leave them alone.  They have to come back to room temperature.

it helps to have fresh eggs too!

once the eggs cooled, I dried them and put them in a bowl and put them in the fridge

Now I had to come up with an egg salad recipe – maybe this is typical, but I am not sure – is there diced pickles in egg salad?

Simple Egg Salad for Two

(129 calories, 9.1 fat, 2.3 carbs, 0 fiber and 9.6 protein = 3 pointsplus)

  • 3 hard boiled eggs, roughly chopped
  • 2 teaspoons real mayo
  • 1 teaspoon sweet pickle juice (I added this because it was a tad thick)
  • 1 stalk celery, chopped finely
  • 1/2 teaspoon dried mustard
  • pinch of sea slat
  • cracked pepper
  • 1/2 teaspoon dried parsley

Tony and I both like finely chopped celery, because any thicker, even though we know there are no onions, we both are like "is that an onion?!"

perfectly peeled!

No ring!  I served them on Whole Wheat Ritz Crackers – 5 crackers are 2 points, but guess what?  4 crackers are only 1 point!

4 points - not a bad snack!

And guess what?  I loved it.  I think if I were going to make these just for me, I would add crushed red pepper or sriracha sauce – I just ended up splashing a bit of Tabasco – perfect!

this one is a keeper!

Do you like egg salad?  Do you add pickles to yours?

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  • fittingbackin
    February 26, 2011 at 7:03 pm This looks wonderful! I've saved it to make it for my husband - he too LOVES egg salad and tuna noodle. Me, not so much. But i'm willing to try this one since you liked it - I always like your food. :) I hope you're having a wonderful day home with Tony - i'm so happy for you and am glad you guys are doing well!
  • leslie
    February 26, 2011 at 7:12 pm I always ad a dab of tabasco to egg salad, as my mom did. Definitely gives it a zip. So glad Tony has only one private duty nurse now - I know you guys are tickled pink to have the big surgery and hospitalization behind you.
  • Ally @ Sweet & Savory
    February 26, 2011 at 7:16 pm We also like egg salad, but I add dill pickle relish to ours, as I'm not a huge sweet pickle fan!
  • Yummo
    February 26, 2011 at 7:17 pm I love egg salad and can't wait to make some when I get home this afternoon! Most Def NO PICKLES
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  • Marisa @ Loser for Life
    February 26, 2011 at 7:40 pm Funny, I have been craving egg salad like crazy!!! Now I really want it after seeing yours! I suck at egg boiling/peeling, too. I'll definitely try your trick! So happy you guys are home!!!!
  • Mo'Betta
    February 26, 2011 at 8:04 pm This is the prettiest egg salad I've ever seen!
  • Debbi Does Dinner Healthy
    February 26, 2011 at 8:51 pm I HATE boiling eggs, I stink at it and always have the white peel off too. I am actually posting an egg salad on Monday morning that I LOVED. Here is the link to the original, I mixed the avocado and stuff all together as it was easier. Not as pretty but easier. It was delcious! I've got a chicken egg salad recipe on my blog too that was good. http://www.pillsbury.com/recipes/mexican-egg-salad-wraps/bdf55b9e-3d6b-40f0-914f-2a207008322b/
    • biz319
      February 27, 2011 at 3:35 pm Thanks Debbi! :D
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  • Tami@nutmegnotebook
    February 26, 2011 at 8:59 pm I do like egg salad with pickles! Thanks for sharing the tips on now to boil eggs and not have the white go with the shell!
  • Jenn@slim-shoppin
    February 26, 2011 at 10:01 pm Nice eggs! I love egg salad because I love deviled eggs. I was going to say I thought that using older eggs makes them easier to peel, but maybe I have that backwards!
  • Andrea@WellnessNotes
    February 26, 2011 at 10:01 pm SOOO glad Tony is home with you! I boil eggs the same way you do! Until I found this method it was always hit or miss... I like egg salad, but I can't eat it anymore. I once in a while make it for hubby, but I have never added pickle juice. I'll have to give it a try! Thanks for your supportive comment on my blog. I appreciate the support; I have found that blogging is one of the few things that takes my mind off things for a while...
  • Christina (Dinner at Christina's)
    February 27, 2011 at 12:00 am I LOVE egg salad and I boil my eggs the same way, except I put baking soda in the water. I've heard it helps break down that membrane on the inside of the shell. I have heard of ppl adding relish to egg salad, but I prefer mine without relish. Sometimes I add celery salt instead of normal salt, too.
  • Skippymom
    February 27, 2011 at 12:54 am We have used this method for years Bizzy and it is the best - the only thing I could suggest that the time depends on the size of the egg - we do 10 minutes for small, 12 for medium and 15 for large - we find it makes a difference. But definitely the ice bath at the end. I am so glad that Tony is home - the family asked that I send a long best wishes from them too - we are all so excited and relieved. Take care and try to relax this weekend. Hugs and love!
    • biz319
      February 27, 2011 at 3:44 pm Thanks Skippy! :D
  • popcorngirl12
    February 27, 2011 at 1:15 am Thanks for the great recipe Biz! I make egg salad alot and don't put pickles or the juice in but I think I will try it this time! Plan on making it tomorrow! Always looking for new tastes in our everyday food!
  • Errign
    February 27, 2011 at 3:11 am I do like egg salad! Hardboiling eggs can be such a pain!
  • Ann
    February 27, 2011 at 3:15 am I love egg salad. Those eggs look beautiful, perfectly done.
  • whatkateiscooking
    February 27, 2011 at 3:15 am I'm a fan of egg salad, but I hate pickles!
    • biz319
      February 27, 2011 at 3:41 am But you love pumpkin! I am actually going to be making a pumpkin coconut soup and when I saw it I thought of you! :D
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        August 30, 2013 at 10:50 am Yup, that'll do it. You have my apirocpatien.
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  • Laurie
    February 27, 2011 at 3:51 am I love egg salad, especially right after it is made because it is a little warm. Ever since my first pregnancy I have developed an intolerance to eggs. I get bad stomach aches. I can eat them a little every once in a while...mmm I love eggs, what a sad thing to have to eat infrequently. I am so glad you guys are home!
  • tj
    February 27, 2011 at 5:24 am Hi!! I had to go back quite a few posts to catch up! I have been a BAD blog reader but boy have I missed it! I need my blog reading time!!! lol First off I need to say I am SO glad all is well with Tony and that he is home safe now! :) I also need to give you a BIG pat on the back for not only eating pretty darn well for having a crazy schedule and life for a while, but also blogging! I also wanted to say THANK YOU and send back HUGS your way! I have been battling my over eating for my whole life, and when I write a post like I did the other day and so many people can relate it makes me feel like I can get through the rough patches. I know I am not alone and that means the world to me. :) I have tracked for 2 full days now and I plan on having a great week! :) Hope you do too! :) xoxo
    • biz319
      February 27, 2011 at 3:45 pm That's awesome TJ! Let's both have a great week!
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  • actorsdiet
    February 27, 2011 at 5:48 am my aunt makes a terrific egg salad and adds finely grated shallot to it
  • Erica
    February 27, 2011 at 2:00 pm I always find that using slightly older vs. fresh eggs really does the trick for the peeling problem. The egg salad looks so pretty! I don't like mayo- so I usually avoid those salads :( But adding pickles sounds just fantastic
  • cherylk
    February 27, 2011 at 5:38 pm We love egg salad and every so often I do add a little sweet pickle. I like it any way you make it, tho! Welcome home to Tony (and you). Just being home will be the best medicine of all.
  • Rachel Palmieri
    February 27, 2011 at 6:01 pm Biz! I made hard boiled eggs your way and it worked!!! I always brought the water to a boil, removed the pot from the heat, put a lid on it and let it sit for 10 minutes before rinsing them in cold water and peeling them. I usually had some delinquent eggs that would end up being all yolk during the peeling process. Well, today I did it your way and the peeling process was just about perfect! Thanks! I always do a dozen at a time and peel them all at once so making that job easier is a God-send! Incidentally, I like my egg salad with just mayo, salt and pepper.
  • Tish
    February 27, 2011 at 7:39 pm Mmm, your egg salad looks yum. I use pickles sometimes, not always. Depends on my mood. I always have to look up how to cook perfect boiled eggs. The way you said, especially the ice water bath, is the method I use. I'm glad your Tony is back home, and I'm sure you both are, too. :-) It's hard to think of cooking w/o the brown rice, whole wheat pasta, etc. I'm so used to it now, but just go to your old (pre whole wheat) recipe collection and I'm sure you'll find some good ideas.
  • Amanda
    February 27, 2011 at 8:01 pm Biz, I've been so out of the blogging news world that I didn't even know Tony was in the hospital! I'm glad things are going well and he's back at home! Big Hugs!!!!! I don't like egg salad. I don't like mayo. :( But I love pickles!! lol
  • Kerstin
    February 27, 2011 at 8:07 pm YAY, so glad Tony is home! Good luck with your meal planning - that does sound tough!
  • MaryBeth
    February 27, 2011 at 8:55 pm So glad that Tony is back home with the family....I would be so happy to have you make me some fabulous egg salad, it looks wonderful honey.
  • teresa
    February 27, 2011 at 8:56 pm i LOVE egg salad, this is such a good idea, i love that you put it on crackers! i wish tony a very speedy recovery and lots of rest, big hugs!
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  • Shirley
    February 27, 2011 at 9:47 pm I've never put pickles in my egg salad, but I like the idea of sweet pickle juice. Glad you have your honey at home.
  • Heather
    February 28, 2011 at 12:42 pm Not usually - Jay loves egg salad, though!! (he just makes his own - ha!)
  • Debi K.
    February 28, 2011 at 2:50 pm Bizy, did you know that fresh eggs are harder to boil than a not so fresh egg. My grandma always saved a couple dozen "older eggs" around Easter for us to dye and then use for deviled eggs. When I know I am going to make deviled eggs for a party or gathering, I buy the eggs a couple weeks ahead of time and stash them in our "pop and beer" fridge. Easy to peel eggs every time.
  • Anna
    February 28, 2011 at 6:15 pm I add dill pickle relish and some Zataran's Creole Seasoning for some kick. I do the same thing with deviled eggs, but don't add the salt because using both will make it too salty!!