Alex Lau
Use this boiled egg recipe to boil 'em in bulk at the beginning of the week. Make egg salad with the egg-stras!
Recipe information
Yield
1 Servings
Ingredients
2 eggs
2 tablespoons butter or cream cheese, softened
2 slices pumpernickel bread, cut in half
¼ English cucumber, sliced in half lengthwise and cut into spears
Flaky sea salt, such as Maldon
Preparation
Place eggs (older eggs will be easier to peel) in a medium heavy saucepan. Add water to cover by 1½”. Bring to a boil; immediately remove pan from heat. Cover and let stand 10 minutes, then transfer eggs to a bowl of ice water to cool. Gently crack the eggshells and peel eggs under running water for ease. Spread butter or cream cheese on bread. Pack eggs, bread, and cucumber spears in separate containers. Pack a pinch of sea salt in a bottle cap and seal tightly with plastic wrap.
