“Observing and commenting, it is a piece of cake.
Experiencing and sharing, that is a piece of work.”
― Toba Beta
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I remember when my sons were teenager, they’d run down the stairs around 6 p.m. and question, ” What’s for dinner?” Sometimes I’d make a joke and say, “Fend for yourself.” Well, not to be out-joked or outspoken, one or the other would respond, “We had that yesterday.”
Cooking and baking are my passions, but I find that nowadays, I try to make meals simple, pretty, but also tasty. Last week I told you about my inside out taco wraps. Today, I want to share my yummy egg salad lettuce wraps. The reason for egg salad? Well, eggs were on sale 79 cents a dozen. That’s just crazy cheap.
When I decided to make egg salad, I decided to google how to peel hard boiled eggs easier. I always have trouble. The tips I learned…
Bring a pot of water to a rolling boil, lower the eggs gently (I find a steamer basket works great) and boil vigorously for 30 seconds. Reduce the heat to a gently simmer over low heat, cover with a lid and cook for another 10 minutes.
Immediately pour off the hot water, leaving the eggs in the pot. If you’re using a steamer basket, carefully lift the basket and pour off the water. Return the eggs to the pot and gently shake it back and forth to lightly crack the shells. Immediately add cold water and a few ice cubes and let sit until cool enough to handle; it will take about five minutes to serve warm or 15 minutes to serve cold. The idea here is that cracking while warm and then cooling rapidly allows the cold water to shrink the whites just enough to separate them from the shells a bit.
My biggest secrets…using 1/2 package of cream cheese and about 1/2 cup of mayo, moosh (technical term) the cream cheese with a fork, add mayo, add salt, pepper, and lots of garlic powder.(I love garlic) Now, the best part, chop and sauté an onion in a little butter till brown and carmalized. Peel and chop eggs.
This was enough for a dozen eggs, and enough for a bunch of meals.
I used some large iceberg lettuce leaves, layered with some spinach, a scoop of egg salad, topped with some tomatoes. Pretty and yummy.
If you’re not a fan of eggs, you can use tuna, turkey, chicken, or even diced vegetables for the vegetarians. YUMMY!
Toni Andrukaitis 
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