backyard egg salad sandwiches

Sometimes the best way to enjoy backyard eggs is the simplest. Today for lunch we had egg salad sandwiches. Yum….it added a touch of spring to this sunny winter day.

6 eggs, preferably at least 1 week old organic, free-range eggs
1 large shallot, minced
¼ teaspoon freshly ground pepper
⅛ teaspoon salt
⅓ cup mayonnaise
sliced artisan bread
mixed baby greens

Place eggs in a medium saucepan, cover with hot water and bring to a gentle boil over high heat. Reduce the heat to medium-low and simmer very gently for 9 minutes (the water should lazily burp and bubble occasionally, but the eggs should never bounce or rattle; adjust the heat as necessary). Place the eggs in a bowl of ice water until cool. Peel and chop the eggs.

I usually chop them in my hand just as my grandmother did and mother still does. Does your mother or grandmother do this too? I know it’s not the safest, but I fall back into old habits when making this recipe. Just for the record, it’s safer to use a cutting board.

Toss the eggs with the shallots, pepper and salt.

Gently stir in the mayonnaise.

Makes 4 huge sandwiches or 6 normal-size sandwiches