Eggs are a great source of protein. A few days ago I bought a dozen eggs for 99¢. That makes them only 8.25¢ each.
One of my favorite eggs dishes is egg salad. Not only is it a super cheap sandwich filling, but it is incredibly quick and easy to make. And I always have all the ingredients on hand.
The longest step in the process is boiling the eggs. There is a lot of debate out there as to the best way to hard-boil eggs. I simply place the raw eggs in a single layer in a saucepan, cover with water, and bring to a boil. Once the water is boiling, I set a timer and continue boiling them for 10 minutes. I immediately remove the pan from the heat and run the eggs under cold water for a few minutes to stop the cooking process.
A quick hard-boiled egg tip: it is easier to shell the eggs if you start with older eggs. The fresher the eggs are before you boil them, the more the shell sticks to the cooked white.
The easiest way to chop the cooked eggs is in the same manner you would chop potatoes for Kimiko’s breakfast burritos.
5 eggs, hard-boiled, shelled, and chopped
¼ c. mayonnaise
1½ Tbsp. prepared mustard
¼ tsp. paprika
Salt, to taste
Pepper, to taste
In a small mixing bowl, stir together eggs, mayonnaise, mustard, and paprika. Add salt and pepper as desired. Yields about 1½ cups.