Tuesday, April 3, 2012

Chivy Egg Salad Recipe

I put myself through college. One semester I didn’t buy a meal plan to save money. I became a decent dorm room cook with the help of a few not quite dorm approved small kitchen appliances.

Sandwiches were (and are) my lunch mainstay. On those occasions when I bought a carton of eggs for a recipe, I had to come up with something that used the rest of the carton quickly else it would spoil in my tiny dorm room refrigerator. Hello egg salad!
Here is a great egg salad recipe you can make in a dorm room with nothing more than electric teakettle. Of course, if you have a real live kitchen don’t let that stop you from making this recipe too.

Chivey Egg Salad Recipe


You will need:
6 eggs
2 Tablespoons of mayonnaise (approximately 2 condiment packets worth)
A squeeze of lemon juice (approximately 1 condiment packet worth)
¼ cup of chives (fresh or dried)
Salt and pepper to taste

Make it:

1. Hard boil the eggs using one of these two methods.
  • Boil the egg in clear water for 15 minutes in a pot on the stove.
OR
  • Put the eggs in water in an electric tea kettle. Turn it on the tea kettle and let the water boil. Then turn off the tea kettle (mine has an electric shut off when it gets to a rolling boil) and let the eggs sit in the hot water for 15 minutes. (I learned this trick curtsey of Alton Brown.)


The eggs are perfectly hard boiled using an electric teakettle. Who knew?

Truthfully, I have a full-blown kitchen and I usually make eggs in my electric teakettle because it is easier. I’m a lazy chef remember?

2. Peel and chop the hard boiled eggs.
3. Combine the chopped eggs, mayonnaise, lemon juice, and chive in a bowl. Mix thoroughly.
Tip: If you like houseplants (or dorm room plants) consider growing perennial herbs like chive. Chive is easy to grow, hard to kill,  and adds a nice little zip to your food year round!
4. Add salt and pepper to the egg salad to taste.
5. Spread it on your favorite bread and chow down!



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