Most people would think that this amount of eggs can never be used before it expires. But have no fear, egg salad pretty much uses a whole dozen. And eggs are a great breakfast. I just had my first boiled egg in YEARS!
This is really weird for me, considering that “boiled eggs” was the first words I said when I was a kid. My parents thought it was cute, until I would make them read my favorite picture books. In one of the frames, there was a picture of a bear sitting at the breakfast table eating a boiled egg. I would point and yell “BOILED EGG!! BOILED EGG!!” and my parents would give an exasperated “Cathleen, that is not the point of the story, they are JUST eating breakfast”
So I made double, triple, I don’t even know how much of this egg salad, but I loved it. I put it on crackers, made sandwiches, and of course just straight out of the bowl. Over the kitchen sink. Classy.
So I think I know what I’ll be making for lunch everyday when I go back to school. Yes, packing my own lunch. I’ll give it a try. Whenever I don’t think I can do it, I’ll just remember how delicious this tastes. And I will make it before you could say hamburger. (Even though it’s summer, I haven’t had a hamburger in so long. Weird, I know…)
What you’ll need:
-1/2 cup mayonnaise
-2 teaspoons goat cheese (I used fine herb goat cheese)
+salt and pepper to taste
1. Place eggs in a saucepan and cover with cold water. Bring the water to a boil and immediately remove from heat.
2. Let eggs stand in the hot water for around 10 minutes
3. Remove from hot water, and place in a bowl of cold water. Peel the eggs, and chop them into cubes.
4. Place the chopped eggs into a medium bowl and stir in the
mayonnaise and goat cheese. Season with salt