September 13, 2013 by BettyCupcakes
I don’t think I’ve been this happy to see Friday in a long time. I know I’m a stay at home mom and technically everyday can feel like Friday, but there’s something about knowing we can sleep in tomorrow and that the husband will be home to play with us for two whole days that makes Friday extra exciting. Plus, this week has kind of kicked my butt so I’m ready to wipe it clean and start fresh.
On the agenda today- hair cut! What is it with ladies and hair cuts? They always make us feel better. Watch out Super Cuts, my crazy mane is coming for you!
To further celebrate Friday, I’m going to make myself my favorite lunch which is this egg salad with carrots. The sweetness and crunch of the carrots combined with the rich, soft eggs marry together into sandwich or salad wonderment. (I can’t be the only one who gets this psyched for egg salad, right?)
Let’s start with how to hard boil an egg. You want to boil it long enough to set the yolk, but not so long that you get that weird green/gray ring. Follow these steps to hardboiled egg success.
How to Hard Boil an Egg
1. Choose the right size pan. If you’re only boiling a couple eggs, use a small sauce pan. If you’re boiling 11 (that’s how many fit into my medium sauce pan) use a bigger one.
2. Add the cold eggs to the pan and cover with cold water by a 1/2 inch.
3. Put pan on the burner and set to high heat. Bring to a boil.
4. Once the water has reached a rolling and violent boil, turn off the heat.
5. Set a timer for 15 minutes. When the timer goes off, run cold water over the eggs in the hot pan until they are cool. Peel immediately and eat or put unpeeled eggs into the fridge to store for 4-5 days.
Once you’ve got your hardboiled eggs peeled, you can start to work on your egg salad.
Egg Salad with Carrots
- 2 diced hardboiled eggs
- 1/2 cup diced carrots
- 1 tablespoons real mayonnaise
- 1 teaspoon Dijon mustard
- Freshly ground black pepper, to taste
- Combine eggs, carrots, mayonnaise, and Dijon mustard together in a small bowl. Stir gently with a fork until all ingredients are thoroughly combined. Season with black pepper to taste.
- On top of spinach with a basic vinaigrette
- In between two slice of toasted whole grain bread
- Surrounded by freshly sliced tomato and cucumber
P.S. How awesome are these pictures? They’re like egg salad glamour shots! Work it, egg salad, work it.
What is your favorite day of the week?
What is your favorite lunch?