Introduction
Our homemade Egg Salad on white bread is inspired by the cafes of Edinburgh, Scotland. The bulk of the work in this preparation is from finely chopping the white onion and peeling the eggs.
Ingredients24 Large Eggs Hard-boiled
1 Medium White Onion Finely Chopped
Half Cup of Chopped Green Onion
Half Cup of Mayo
1.5 ounces of Malt Vinegar
3 Half Teaspoons of Dill
3 Half Teaspoons of Salt
2 Half Teaspoons of White Pepper
InstructionsHard-boil 24 eggs
While the eggs are boiling, Finely chop the medium white onion using the cutting board. Remember to wear gloves.
Chop the Half Cup of Green Onion. Place both the white and green onion into the mixing bowl.
When the eggs are finished boiling, place them into a bath of ice water using one of the cambro containers. When the eggs are cool to the touch after a few minutes, transfer them to a dry cambro container.
Shake them lightly so that they smash into each other and the surrounding container. This will crack them making them easy to peel. Do not shake too hard or egg will begin to spill out from the shells.
Proceed to peel the eggs and drop them back into the ice water once peeled. The water will help remove any small pieces of egg shell and continue to cool them.
Smash the eggs into the mixing bowl. You can simply squeeze them with your fist while wearing the gloves. Discard the gloves once they eggs are smashed into the mixing bowl.
Mix in the remaining ingredients: The 1.5 oz shot of Malt Vinegar, the 3 half teaspoons of Dill, 3 half teaspoons of Salt, and 2 half teaspoons of white pepper.
Finally, mix in one Half Cup of Mayo.