Angry egg salad is as lovely as a spring day. That pale yellow hue, the light and pillowy texture and the most delicate flavor of mild, if not bland eggs. But this is no ordinary egg salad. These eggs, once cooked, are soaked in a briny mixture of vinegar and hot sauce giving them just the right kick to make them “angry”. You see, hard cooked eggs are like little sponges soaking up flavor, yielding a magnificent transformation. Kind of like a thunderstorm in the middle of the lovely spring day.
Secret to boiling: Perfectly boiled eggs are easy if you know the secret. Place uncooked eggs in a saucepan and cover with cold water. Cover and bring to a boil. Once boiling, turn off the heat. They will cook slowly and evenly in the hot water.
Secret to peeling: We all know fresher is better but when it comes to peeling hard-boiled eggs, the older ones (a week or two in the fridge) are easier to peel. This is because they’ve lost a bit of moisture in their old age. It’s nothing to worry about in terms of flavor, just a nifty fun fact.
Egg salad secret: Make a “sauce” by mixing the egg yolks with the mayo to a smooth and luscious consistency. It’s easy to do with just a fork. Season to taste with salt and pepper and then balance all that rich flavor with the clean and simple flavors of (angry) egg whites, celery and scallions.
- 8 large eggs
- 1 bottle apple cider vinegar (2 cups)
- 1-tablespoon hot sauce (Cholula)
- ½ cup mayo (or more, your choice!)
- 2 celery stalks, trimmed and chopped
- 2 scallions, trimmed and chopped
- Salt and pepper to taste
- To boil the eggs: Place eggs in a medium saucepan and cover with cold water just above the tops of the eggs. Cover the pan and bring to a boil. Once boiling, (you’ll see steam coming out of the sides) turn off the heat and let the eggs rest and slowly cook for 10 minutes. Rinse the eggs in cold water (so you don’t burn yourself) and peel.
- To make the eggs angry: Mix vinegar and hot sauce in a medium bowl, then place the hard boiled eggs in the vinegar mixture. Cover and refrigerate for several hours up to overnight.
- Now that the eggs are angry, remove them from the vinegar (toss the vinegar), cut them in half and separate the yolks from the whites into two bowls. Add the mayo to the yolks and mash with a fork until smooth. Season to taste with salt and pepper. Set aside.
- Chop up the whites and toss with chopped celery and scallions. Mix with the egg yolk mayo and season to taste with salt and pepper (if necessary).
Please allow several hours marinating time for the cooked eggs so they can become "angry"