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Delicious Egg Salad for Sandwiches

Reviewed: Jan. 20, 2014
Add 1/2 cup of water to a rice cooker. Measure water from bottom of meniscus. Add a dash of vinegar. Prick seven eggs. Place 7 eggs in the steaming basket of a rice cooker. When the cooker dings, the eggs are finished. You have perfect hard-boiled eggs in roughly 12 minutes. Place eggs in bowel and run water on eggs for one or two minutes. Then place eggs in ice water for ten minutes. Roll eggs on table till it is covered with cracks. Start cracking shell at the to top of the egg, the wide part. Then carefully break shell away under running water. Use an egg slicer to slice the hard boiled eggs first in one direction, then in another. To the above recipe add a little less mayonnaise. Use Spectrum Canola mayonnaise purchased from Whole Foods Grocery store. Add half a sweet onion finely chopped. Use fancy paprika. Double the quantity of paprika. Use fresh coarsely ground Tellicherry peppercorns. Add one clove of minced garlic. Add Dijon mustard and Honey Cup honey mustard. Add half a cap (not half a cup) of lemon juice, and a little red wine vinegar. Add dried or fresh dill weed and celery seed. Add a little garlic powder and onion power. Add a dash of Mrs. Dash. Optional: add chopped celery and/or a tiny amount of chopped pickle and/or a tiny amount of pickle relish. Or add a little curry powder in place of pickle or pickle relish. Or add chipotle powder. Start with a little bit of each added ingredient, then add a little more to taste. Don't overpower with spices.
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