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.... |
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.
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