Sunday Meals: Ode to Egg Salad

If you read my two taco posts last week (here and on Latin Twist) then you know I’m going through a rediscovery phase. Well, this weekend I “rediscovered” an old favorite: egg salad.

Now, before you disclaimers of this salad start thinking “oh no, it’s just too mayonaisey!” give me a moment! Think—instead—of less mayonnaise, bigger chunks, and, well, the salad bit, being more salad-ish!

Let me explain:

Egg salad has long been in my life. In fact, if you’re a Flat Stanley fan (have you read that 1960-something classic about the kid who was flattened by a bulletin board and then—due to his  1/2-inch thick width, was able to be mailed in envelope, WITH, yes, an egg salad sandwich, to various destinations?) then maybe, like me, you have a nostalgic association.

But, despite my love of Flat Stanley and the role that egg salad sandwiches played in his life, at some point in my life, I got tired of egg salad, and stopped eating it.

Well, my friends, it’s back…as of, well, yesterday!

Yesterday I made a birthday brunch for my mom. Here are a couple of the scenes: 

Mom clapping & Dad singing! 

I'm dressed to match the mariachis! 

The youngest guest...beautiful Shea....

And back to the food of the day—

We had some of my mom's brunch favorites: Bagels, cream cheese, white fish salad, nova…and, well, egg salad! We ate (okay—over 2 pounds of egg salad and about 40 people?!) but this little bit (dill-less, in the dish!) was saved…and was perfect for my breakfast! Oh—you can also incorporate grainy mustard, or capers…and I’m sure the list goes on!

Simple Chunky Egg Salad

Makes about 4 cups

1 dozen eggs

3 stalks celery, finely chopped

1 medium red onion (or according to taste!), finely chopped

1/2 cup mayonnaise

2 tablespoons chopped fresh dill

2 teaspoons coarse salt

Freshly ground black pepper to taste

Place the eggs in a large saucepan, with a tight-fitting lid, and cover them with cold water by about an inch. Bring the water to a boil and immediately turn off the heat. Let the eggs sit in the pan for 15 minutes.

Meanwhile, in a large bowl, combine the celery, red onion, and mayonnaise and mix well. Add the fresh dill.

Drain the water from the pan and cool the eggs in under cold running water. Peel the eggs and cut them into sixths.

Add the eggs to the mayonnaise mixture and gently mix them together. Season with salt and pepper. Cover and refrigerate (and use within 3 days) or use immediately.