🥪 Egg salad

At altitude, egg salad starts with the boil. A sea-level clock leaves jammy yolks that weep into the mayo, or — if you then forget the ice bath — dry gray yolks that taste like chalk. Time the eggs with the boiling eggs at altitude calculator set to hard, chill them, then chop. The bowl cannot correct a pot that was timed for sea level.

This stays a sandwich filling, not a deli manual. The other two recipes on the site are ramen eggs and deviled eggs.

Cook them like hard-boiled eggs

Use the hard-boiled method and the calculator’s altitude field. Six eggs for a couple of sandwiches still fit a 3-quart saucepan with a lid ; twelve for a picnic do not. Set the egg count so the extra thermal load is in the time.

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Immediately put cooked eggs in a large mixing bowl of ice water to make them easy to peel. A few minutes in that ice bath also stops them from cooking further in the shell, which matters more after the extra time altitude already added.

Peel, then chop. A coarse chop holds celery better than a paste. Warm eggs make the mayo thin; wait until they are cold.

Mix

Mayo and mustard bind. Celery and green onion keep it from tasting like only egg. Lemon brightens what salt cannot. You can skip the onion; you should not skip cooking the eggs for your elevation.

Ingredients

• 6 large eggs
• ¼ cup mayonnaise
• 1 tsp mustard
• 1 celery stalk, finely chopped
• 1 green onion, sliced
• Salt, black pepper, and a squeeze of lemon

Steps

1. Boil eggs to hard doneness with the altitude calculator, then ice-bath and peel.
2. Chop the eggs. Stir in mayonnaise, mustard, celery, and green onion.
3. Season with salt, pepper, and lemon. Chill 15 minutes if you can.
4. Pile onto toast or lettuce. Eat within a couple of days.

Taste after a short chill — salt lands differently once it is cold. Keep it refrigerated and eat within two days. This is leftovers from a calculated boil, not a reason to leave eggs on the counter.

If it failed at your elevation

A weepy bowl is underdone hard eggs. Jammy yolks leak into the mayo and the salad slides off the bread. More mustard does not set them. Go back to the hard-boiled method and the boiling eggs at altitude calculator set to hard, then chill until the eggs are cold before you chop.

Dry, gray yolks are the other miss: the eggs stayed in hot water after your timer went off. That is carryover, not a reason to add mayo until the chalk disappears. Jammy eggs belong in ramen eggs. The same fully set eggs, piped instead of chopped, are deviled eggs. Methods hub: /methods.