Old Fashioned Egg Salad & Quick Tips

Delicious Egg Salad, just like my Mom made me when I was a child…..such good memories!

If you want to get in touch with me, my address is:
Hands That Cook
P.O. Box 44
Choc, Al. 36254

6 eggs in enough cold water to cover them. Boil 10 minutes. Empty out hot water and add cold water to the pan. After about 2 minutes, empty that water and add cold water again. Let them sit about 10 minutes in the cold water. Crack as per my directions in the video. Mash the eggs up. Add between 1/3 and 1/2 cup of mayonnaise (a little at a time) and mix.
Add 1/2 tsp. onion powder, 1/4 tsp. or so of ground mustard and pepper to taste. Mix into the eggs. Add sliced olives, about 1/4 to 1/3 of a cup and if you’re using green olives, put about 2 tblsp. of the olive juice in. Mix all together and enjoy! Keep in the refrigerator till gone.
***Mailing Address***
Hands That Cook
P.O. Box 44
Choc Al 36254

Hi guys we’re going to make some egg salad I got my six eggs in here got the temperature on high and when they boil and they get done you know hard boiled then um we’ll be back probably take I don’t know about 6 minutes then we’ll be back

Okay I boil my eggs for 10 minutes and before and then I I took them over to the sink and immediately poured off all the hot water and put cold in and it won’t take but just a minute or so that water will become warm so I emptied it and put more

Cold water in and here’s a little trick I want to teach you this egg has a pointed side and a more rounded side when you’re cracking your eggs you’re going to start with this big rounded side and you’re just going to push it down and then only roll it one

Way the little pocket the sack pocket is in this big side now my dad used to raise chickens so I know all about this now little pockets down there and that what the membrane is so if you can get under that membrane you’re going to have a much

Easier time peeling your eggs so what I do is after I’ve smashed it you know from just the the rounded side and just go down one side only crack one side of your egg till you get to the point then I turn on the cold water and I peel it

Under the water and the eggs usually I want to say 98% % of the time they come out they’re so easy to peel and that’s such a headache so I thought I’d share that with y’all and all right I got my Bowl here maybe I’ll move back a little

And I got my eggs over here um I drained them on some paper towels and I’ll just show you how pretty they peeled I only did six but here’s three of them see you don’t see any dents in them or anything they’re just perfectly peeled all right there’s four of them I’m

Sorry I never was good at math as a matter of fact nobody in my family is my daughter who made the dean List in college she still couldn’t do math none of us are good at math only their father and they didn’t inherit it from them from him evidently so here’s the

Trick here I have another trick and you and you may be familiar with it maybe not we’ll find out soon all right let’s see if I can I’m going to have to back you up to get the paper in here here’s um egg slicer if you take your egg and put it

In in there and slice it don’t take it out well you’re going to have to take it out lift it up put it in the opposite way and slice it again and I didn’t put it in Far Enough of course so then you have your egg just

About chopped and it was no problem so I’m going to put it in my bowl over here and we’ll start again let’s see if I can aim a little better all right the egg goes in the normal way close it take it out open it up again and turn it long

Ways and there you go there your sliced egg did you see the yellow on these eggs how perfect they are there’s no green line around them 10 minutes when it starts to boil you start timing you start timing let me show you well I messed that one

Up look how pretty that that yellow is just beautiful perfectly yellow all right here we go I don’t know why I’m these are you know what these are extra large eggs so they don’t fit in here as well as they should but um you know this this little

Egg slicer was on sale at TJ Maxx I think it was I don’t know $2 or $3 and if you look closely I don’t know if you can see this or not but on one side right here one of the little um strings is missing but I don’t care I mean it

Doesn’t matter it’s not that big a deal to me but here we go um little something on that one and get it off there we go and if you use large instead of extra large or medium whatever size eggs you use to do your um egg salad I told you when you bake

You always use large or extra large eggs all right two more here at one time I’m trying to think now back that’s been a long time ago cuz my dad he was always in sales and then when we moved down here and I’m thinking it was 1954 the uh chicken business was booming

So he didn’t go into sales he he actually started raising chickens and we had five chicken houses five of them each Chicken House held 10,000 chickens so we had a lot of chickens but he worked from daylight Till Dawn with those chickens and then he finally got

Electric feeders and that helped him out a lot electric Waters electric feeders but then guess what happened you already know the chicken business went bust I’m trying to get you in here better um so anyway he got back into sales now that I’ve got these eggs in there and

You can see how pretty that yellow is I’m going to mash them up even further with a fork get it mashed up the way I want it I don’t want long strings of yellow or white I want them you know when I bite I don’t want a string of either one of

Those hanging out of my sandwich and we go all right that’s probably all I’m going to do right now so anyway you mash this up I still see a few long ones I guess it just depends on how particular you are I like my egg salad to actually be

Crushed up I I don’t like the actually years ago I’ll tell you my story about eggs I was on Atkins diet and I stayed on that diet a long time I was on off on off when I was on it I was very faithful and you know it’s high protein

I ate so many eggs I could hardly stand to even look at one and to this day if I make deviled eggs I won’t eat the white I eat the yellow out of it and uh and throw the white away I just can’t stand it I just you

Know and you know it’s like when you eat something too much you get so tired of it you just don’t think think you could ever eat it again same thing happened to me with split pea soup I was spending the night with somebody and they had split Peach soup and

Um I ate a bowl of it and got sick I mean truly sick and I’ve never eaten it since never had split pea soup since I just can’t stand the thoughts of it all right now we’re going to put in our mayonnaise and I’m going to start out

With just you know just a little not a whole lot because somehow it it um multiplies you don’t know it but but it’s it’s it does I don’t know it you get to a point where you’ve got too much so I’m just going to put a little bit in and work with

That and I can see already that it’s not quite enough so I finished up that jar mayonnaise but I thought I had this time just dropped my lid I’ll have to wash that before I put it back on so I’m going to take a little bit

More and this will probably do it we’ll see I mean you don’t want it to taste like mayonnaise the star of this show is the eggs that’s perfect perfect perfect perfect all right now we’re going to spice it up a little bit now when I was growing up my mom always fixed it

With black olives I didn’t have any black olives so I’m using green but right now this is about a half a teaspoon of onion powder you do not have to use any onion powder at all and then this is um ground mustard and this is just

To it’s so full it won’t I I want to say that’s about a qu of a teaspoon and that’s what all I’m going to put in there and I’m going to stir this up first cuz I don’t want to crush my olives I’m not going to add any

Salt because the olives have plenty of salt in them and you don’t want to overload your egg salad all right so now the next thing that’s going in I think I’ll do this first I’m going to put a little pepper in here that’s enough and get that stirred up because

Once I get the olives in I don’t want to have to do a whole bunch of stirring cuz I don’t want to break them up all right now you can put a dab of mustard Regular mustard you know yellow mustard that tastes pretty darn good all right um here come the olives I got to got to get a pork to do this and these are just already sliced so I’m going to get out as much of the or Leave

Behind as much as the juice as I can although the juice is tasty lot of there’s a lot of peppers in here these are just penas they won’t hurt anything but I wish I could get some more olives all right I’m going to put just a dab of this juice in not much

Much just a dab and then we’re going to stir this Around and the the olive juice actually makes it taste better but uh you have to be careful with it because it can make your um I’m going to put what’s left of the olives in this jar in here and then I can throw this jar away um it just gives it a better

Taste spruces it up a bit all right that is it fellas give it a m that is so good now I’m going to get my white bread let me show you a trick about bread um and this just reminded me of it you know when you use part of your Loaf and

You have to save those little metal uh tires that come with the bread well as soon as your bread gets you know about that long on the end the the actual bag that it comes in you can do this but what I do this has been used a lot I twist

It then I take the end of the bread wrapper and I pull it down over my bread and that keeps it so fresh and you don’t have to keep up with those little tires I hate that so anyway that’s two tips here’s our sandwich meat move you back a little more

Here’s our egg salad now you know if you want to add other things you’re perfectly welcome to this is like I said this is what I of course like I told you you can use black olives and that’s what my mom always used but I like the the brine the

Saltiness of these green olives and plus I didn’t have any black so here’s our little sandwich put the top on give it a nice cut and here we are now that my friends is a great egg salad sandwich me get you in can I get you in closer look at that let me

See I’m so bad at this I want to get closer but there we go look at that sandwich does that not look delicious you can put um lettuce on this if you choose to or um you know you can do put real onions in it I’ve always

Had it plain this is the way I love it and U I hope you try this and like it and don’t forget about the olive a little bit of olive juice thank you for coming in today and spending part of your day with me give

Me a thumbs up if you like this recipe and please subscribe if you haven’t so until next time I’ll see you again and you take care