Egg Salad

Today I bring you simplicity.

Simplicity: the state of being simple, uncomplicated, or uncompounded

Take a deep breath…

and exhale.

Everyone’s back to where they’re supposed to be and routine has begun once again.

I’m alone in the house today….exhaling.

No more Christmas cookies, no pine needles, no ornaments or ribbons.

Just me and these eggs.

Can it get any simpler?

Let’s make some egg salad…

Hard boil some eggs. I usually hard boil a half dozen every week for they make great snacks, quick breakfasts and egg salad!

You may find this funny but I’ve always had a hard time hard boiling eggs properly. My Hubby taught me how and it works great every time!

Place eggs in a pot of cold salted water. Make sure your eggs are a few days old from the grocer. That will help them peel nicely. Place the pot on a burner and bring to a boil. Boil for 1 minute. Remove from heat. Cover the pot and let sit for 10 minutes. After ten minutes, place pot in sink and run cold water over the eggs until cold.

Back to the egg salad…

Salt, pepper and season your eggs.

I used this wonderful Red Alaea salt from the San Francisco Salt Company. My daughter bought me three varieties for Christmas and I’m experimenting with them. The color is pretty and the flavor is vibrant.

As far as seasoning goes, you can use garlic salt, seasoned salt or paprika…I’m sure you have a favorite in your spice cabinet.

Smash them with a fork to desired consistency. I like my egg salad chunky so this is where I stopped.

To the chopped eggs, I add:

:: a squirt or so of mayonnaise (I like the olive oil based mayonnaise – good fat, you know?)
:: a squirt of mustard (today I used Dijon but any kind will do)
:: chopped herbs – you can use chives, tarragon (my favorite), cilantro or parsley
:: squeezed lemon juice (must do – this takes it over the top! trust me on this one)

Combine and spread it on bread…

or croissants….

or lettuce…

or eat right from the bowl…

I won’t tell!

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