Now that I am settling into my new place, and Melissa has welcomed her baby daughter to the world, we are getting back into our lunch schedule. We started with this gorgeous Spring inspired egg salad. This is really customizeable, and you can add whatever you find fresh in your area.
We started by finely dicing some celery, scallions, chives, parsley, and dill while we boiled some eggs. You can use whatever combination of herbs you prefer. We also separated the greens from a bunch of radishes.
To that, we added chopped eggs and avocado, caper, garlic, lemon zest, mayonnaise, and dijon mustard.
I discovered this method of hard cooking eggs (attributed to Alton Brown) via Pinterest and Greetings from the Asylum. The concept is that baking them instead of boiling them is more consistent and results in less gray, less smelly, more creamy eggs.
As you can see, the eggs will sit perfectly on most oven racks and it doesn't matter how clean the rack is, because you will be peeling the eggs. Bake them at 325 for 30 minutes.
As soon as you take them out (with tongs), plunge them into ice water to stop the cooking (and prevent that grey ring around the yolk that happens when they cool too slowly).