Egg Salad

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How to boil your eggs:
And then there’s this method that I’ve recently tested. I think it might be an even better option because the shells peel off very easily and I rarely lose any of the egg:

Boil about a half-inch to an inch of water, whichever amount would barely come through your steamer insert.
Place cold eggs from the fridge into a steamer insert and set the steamer in the boiling water.
Boil for 3-5 minutes. I go with the greater time because I do not like soft yolks.
Turn off the burner but let the pan and eggs set there for about 15 minutes.
Plunge eggs into an ice bath.
Crack the egg shells, easily peel, and proceed with your recipe.

Ingredients

• 6 6 6 eggs
• 6 6 6 eggs
• 6 6 6 eggs
• 4 4 4 pieces of cooked bacon
• 4 4 4 pieces of cooked bacon
• 4 4 4 pieces of cooked bacon
• 2 2 2 T chives
• 2 2 2 T chives
• 2 2 2 T chives
• 1/4 1/4 1/4 cup shredded cheddar
• 1/4 1/4 1/4 cup shredded cheddar
• 1/4 1/4 1/4 cup shredded cheddar
• 4 4 4 ounces cream cheese
• 4 4 4 ounces cream cheese
• 4 4 4 ounces cream cheese
• 3 3 3 T mayonnaise
• 3 3 3 T mayonnaise
• 3 3 3 T mayonnaise
• 1/2 1/2 1/2 t salt
• 1/2 1/2 1/2 t salt
• 1/2 1/2 1/2 t salt
• 1/4 1/4 1/4 t fresh cracked pepper
• 1/4 1/4 1/4 t fresh cracked pepper
• 1/4 1/4 1/4 t fresh cracked pepper
• 6 6 6 croissants
• 6 6 6 croissants
• 6 6 6 croissants

Details

Servings 6
Adapted from spaceshipsandlaserbeams.com

Preparation

Step 1

1. In a small bowl, mash together cream cheese, mayo, chives, salt and pepper.

2. In a large bowl, use a pastry cutter to mash up eggs. Finely chop the bacon and add to eggs.

3. Add shredded cheddar and cream cheese mixture to eggs and bacon. Mix together until everything is mixed really well and eggs are covered in cream cheese.

4. Serve on croissants with spinach.