Egg Salad v1.0

Serves 1

2 eggs as close to room temperature as possible

1/2 Bubbies dill pickle, chopped
dash salt
black pepper to taste (optional)
2-3 tbsp mayonnaise
2 tsp mustard

3 Wasacrisp crackers

a) bring water to boil
b) gently place eggs in boiling water
c) boil for 10 minutes
d) Immediately remove pot from heat and run cold water over the eggs while they are still in the pot. Do this for ~2 minutes
e) fill pot with cold water.
f) add ice cubes to the pot
g) let eggs sit for at least 10 minutes
h) remove eggs from pot
i) tap eggs on a hard surface to start cracks in the shells
j) over the sink or a bowl, roll the egg in between your hands until the shell starts to come off on it’s own. Do not apply a lot of pressure.
k) run cold water in sink.
l) roll egg in between hands under the cold water. The shell should come off.
m) remove remaining shell from egg
n) repeat with second egg
o) slice eggs in half
p) remove yolks
q) throw out 1 1/2 yolks (optional)
r) chop whites and yolks
s) in a soup bowl combine egg with pickle, salt, pepper, mayo and mustard
t) stir until mayo and mustard coat the egg
u) serve with Wasacrisp crackers