|Grilled Egg Salad|
One night last week I gave it a shot. We were cooking burgers, and like every other time we grill the coals would be hot long after we finished our meal. I usually toss in a few potatoes to bake, and this time I added half a dozen eggs. I poked a hole in the end of each one, set them on the grill next to the taters, and closed the lid. I cannot be certain how long I should have left them there, but when I checked back in twenty minutes they were done.
After cooling on the counter for an hour, I placed the eggs in the fridge. The next morning, I peeled them. The shells were too brittle to peel neatly, so perhaps next time I will cool them down in a bowl of water. Inside the eggs were indeed hard cooked.
When preparing the egg salad, I did not bother with making mayonnaise in case the experiment failed. Instead I used three tablespoons of vinegar and a tablespoon of olive oil. Chopped green onion, a little salt... and there I had it! An egg salad sandwich on a day it too hot to cook!
With a bun bun baked on the grill the night before, I would have to say this was a pretty good sandwich.