Egg Salad

I was boiling some eggs this morning that I keep in the fridge for quick snacking, but I had left them boiling and forgot all about them. Half an hour later, when I went back to the kitchen, I realized what I had done and became skeptical, as to whether or not I could’ve over boiled them, could eggs be over cooked and if so when, and whether or not I should still try to use them in an egg salad. After deshelling them, it seemed they were just like the 7 minute eggs, so I proceeded to make my egg salad which turned out to be delicious, mostly due to the bit of mustard I had added. Then I wondered again; what have I just done? I have added a fat filled calorie dense condiment (mayonnaise) and totally ruined my awesome quick snack. Well, not ruined it but altered it badly. See, this is how easy it is to fall victim of added calories when it really isn’t necessary. Is egg salad better than a boiled egg? No, not at all. Aside from the already mentioned extra calories and cholesterol (because contrary to wide spread advertising, you should NOT get your Omega 3s from Smart Balance products) and fat, what sort of nutritional value does mayonnaise have? Let’s see… if you have a boiled egg you could have it alone, as I always do, with a bit of salt. OK, cholesterol, but you can easily choose to eat the white only. As opposed to having an egg salad, that you would have to put on something, generally bread; then how many calories has your little egg turned into? With all the yolk too. There. Make better choices and cut the crap. You would be surprised by how many “little” calories you can save and still have what you want. Because those little calories have to add up to about 35,000, if you want to loose, say 10 lbs. 35, 000!!!
The question though still remains: Can you over cook eggs? When do they explode?? (I already have a good half an hour on this project.) Any guesses?