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The hard boiled egg

Good day everyone.

The wife likes egg salad, but prefers someone else to make it. I think it’s because of the very fiddly part of the procedure, which is the peeling of the little suckers.

Experience gained from gutting avocados in order to make guacamole has led me to apply the same method to the dreaded hard boiled egg.

I found a dozen or so that she had cooked and refrigerated, then went to work on them.  Fetched a sharp knife and a teaspoon, then cut each egg in half and gently scooped out the contents into a large plastic bowl with a flat bottom, being careful not to include any shells.  In less than five minutes, I had them all “peeled” and, using a potato masher, ground them up to just the right consistency for a chunky egg salad.

Added some scallions, mayo, a little salt and pepper, and, most importantly, two or three tablespoons of the juice from sweet pickles.

Yum, and happy peeling!

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Lee Dunn View All

Lee Dunn has been writing since the age of 18, but found that work got in the way for the ensuing 48 years. In his home town of Toronto, Ontario, Canada, he reveled in his independence at an early age, and spent as much time as he could exploring the city’s Arts scene. He was introduced to poetry and prose by the works of two literary giants, namely J.R.R. Tolkien and J.W. Lennon and thence fell in love with the written word. His work includes poetry, short fiction, and personal essays, and ranges in theme from the surreal to the horrific, nostalgic, and themes on the human condition. He has been published on Spillwords.com, The Dark Poets Club, Journal of Undiscovered Poets, Crepe & Penn Literary magazine, and the Shelburne Free Press.

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