Scrambled Egg Salad
Skip boiling Eggs for this recipe.
A lot of people don’t like the texture of Hard Boiled Eggs especially the Yolk. So why not just scramble some fluffy Eggs and turn them into Egg Salad?
To make Fluffy Eggs for this recipe, I add a little Water. Water creates a steaming effect which lends itself to creating fluffier Eggs. Milk or Butter, tend to weigh the Eggs down, which is fine for breakfast Eggs, but for this recipe, the Eggs should be nice and fluffy.
SCRAMBLED EGG SALAD
Ingredients:
- 10 Organic Eggs
- 1/4 Cup Water
- 2 Tablespoon Diced Pimentos
- 2 Heaping Tablespoons Green Onions, diced
- 2/3 Cup Mayo
- 1/8 Cup Half & Half
- 1/2 Tablespoon Freshly Ground Black Pepper
- 1/2 Tablespoon Olive Oil
Directions:
1. In a medium mixing bowl, whisk together the Eggs and Water.
2. Brush 1/2 Tablespoon Olive Oil in a large nonstick frying pan. Transfer the Eggs into the skillet. Over medium/low heat, use a heat proof spatula and stir the Eggs in a circular motion. As the Eggs come together, use a back and forth scraping motion. Eggs cook quickly, so cook just until the Eggs start to form curds. Remove the pan from the heat, the Eggs will continue to cook, but by removing the extra heat, this will prevent your Eggs from becoming dry. Wait about one minute then transfer the Eggs to a platter to cool.
3. In a small mixing bowl, whisk together the Mayo, Black Pepper and Half & Half. Most jarred Mayonnaise products contain Salt so I don’t add extra.
4. In a large mixing bowl add the Eggs, Pimentos, Green Onions and the Mayo mixture. Gently fold everything together.
I like to serve this Egg Salad on a soft Kaiser or French Roll. Classic White Bread is also a great choice for this Egg Salad. Yield will be about 6 Sandwiches, depending on the type of bread you serve this on.
Recipe by: Hot Dish Homemaker
