I just returned from
where I helped my daughter move into her first apartment. I am happy for her but it is bittersweet for me and I am not going to dwell on that today. What we are dwelling on is how hot it was. (I always know it is hot and humid when my upper lip starts to sweat.) We moved up 2 flights of stairs in an unairconditioned building (though her unit was) in 100 degree weather. When I left Philadelphia it was also that hot but I have returned to a bit cooler weather. I’m loving it! Colorado
Anyway all that heat got me thinking about summer foods and that got me thinking about egg salad. When I was growing up in
it was hot and humid. On those miserable days when my mother didn’t feel like cooking we ate salads. Not the kind we eat now because all the wonderful produce that is available now wasn’t available then. So…. She made egg salad and tuna salad but before she did that we went to the farm stand on Court Street and bought fresh sweet delicious ears of corn and a watermelon. Then like kids in a candy shop we picked out glorious colorful gladiolus to grace our home. Illinois
I love my egg salad simple and fresh. I like it finely chopped and still a bit warm from the heat of the egg after it is boiled. I don’t add much to it and I chop it by hand and not in a food processor. However there are many things you can do to egg salad so take your pick:
1. Truffle oil drizzled over the top is heavenly and you could also substitute truffle salt for regular salt.
2. Smoked salmon is great on an egg salad sandwich.
3. Crisp bacon bits mixed in is wonderful and with the addition of sliced tomatoes makes a great sandwich.
4. A touch of curry powder raises egg salad to exotic.
5. Fresh dill and
mustard and a touch of chopped celery also works well. Dijon
6. You could add a can of tuna and make a great tuna/egg salad.
7. Smoked paprika mixed in makes this work for a great deviled egg filling.
8. Finely chopped fresh jalapeno adds zest and is good for those of us that like zest.
9. Egg salad makes a great filling for celery sticks and hollowed out mini tomatoes.
10. Egg salad on tiny black breads with caviar and a sprinkle of chives would make an over the top appetizer.
I’d love to hear how you use egg salad, too!
6 hard boiled eggs
½ c finely chopped onion
¼ c Hellmann’s or Blue Ribbon mayonnaise
Put eggs into a pot of cold water to cover. Bring to a boil over high heat without a lid. Then turn heat down to medium low and simmer for 10 minutes. Immediately run under very cold water until eggs are no longer hot. This keeps the green ring from forming around the yolk. Old eggs are easier to peel than fresh eggs.
Remove peels and finely chop. Add finely chopped onion, salt, pepper and mayo. Fold in gently. Eat and enjoy preferably with a bunch of gladiolus gracing your table!