How to Hard Boil the Perfect Egg

Place however many eggs you want to hard boil in a saucepan over high heat.

Bring the pot to a rolling boil. I mean really rocking.

Cover, turn off the heat, and set a timer for twelve minutes.

After the timer goes off, remove the eggs from the heat. Pour off all the hot water and place your pot under the faucet and let cold water flow over them.

Once their temperature has rapidly dropped, peel them under a cool stream of water.

Set aside 3/4 cup of olive oil, and blend the rest of the ingredients together until smooth.

With your mixer running, take 3/4 cup of the chosen oil and slowly drizzle it into the mixture. We’re talking an itty bitty stream here. Within a few seconds it will start to thicken up.

Remove it from the blender and season with salt and pepper to taste. You can also add in a little cayenne pepper, paprika, or other herbs you want to try out.

Begin by boiling and peeling the eggs as instructed above. While your eggs are boiling you can have everything else prepped and ready to mix.

Next, chop or dice the pickles and celery, depending on how chunky you like your egg salad.

Add to a bowl the mayo, vinegar, pickle juice, and mustard. Whisk together until smooth.

Next, stir in the pickles and celery.

Chop up the eggs into chunks and add them to the bowl. Mix gently with a spatula. Season with salt and pepper to taste.

If you'd like a smoother consistency, smoosh it all up with a fork.

Tastes best on fresh-made bread or just eaten by the forkful while you clean up your cooking mess.