I had boiled a bunch of eggs for when Jan was hosting the Ethno Breakfast and there were eight eggs left over. I was planning to make deviled eggs, for Jan’s visiting friends. However, the shells were not cooperative. What do you do when your eggs—instead of being smooth and pretty—come out with big chunks missing. Egg salad was the obvious choice, one of Jan’s friends, Pat, suggested using lettuce wraps.
10± leaves Romaine lettuce
1. Steam the eggs to hard boiled.
Tip: I have stopped boiling eggs, I now steam them. Put a steamer tray in the bottom of a pot and add half an inch of water. Place the eggs in the tray out of the water. Bring the pot to a boil, cover and reduce the heat to low. Steam the eggs for seven minutes—for perfect soft boiled eggs—and for 15 minutes for hard boiled. Place the eggs in cool water, to stop them from over cooking.
2. Peel, chop the eggs, and put them in a mixing bowl.
3. Add the green onions, capers (optional), mustard , mayonnaise, pepper and salt.
Tip: How much mayonnaise you add is a personal choice. The egg yolks are very dry. You want to add enough to moisten them, but not so much that it is mayonnaise with eggs—I have seen recipes that call for one cup of mayo for a dozen eggs.
Note: Check the seasoning and add more pepper and salt as needed.
4. Mix well and transfer to a serving bowl.
5. Rinse and dry the lettuce leaves.
Tip: If you are using the large outer leaves, tear them into manageable sized pieces. Your diners may add the salad to the leaves at the table. If you are using the small inner leaves, you may put the egg salad into the leaves and serve them “pre-loaded.”