Funny - I was mulling over the egg salad variations just the other day, then found this piece by my friend Dan May this morning. Im sharing, because I think it is (as most of his musings are) just a lovely thing. We dont have Egg Salad Monday these days (no kids at home, no Easter, and hens that lay un-dyable brown eggs). Being Jewish, we didnt have the extra Easter Egg issue to deal with, but Egg salad is also the perfect sandwich ingredients when your container options are limited to Matzoh, so that was my default school lunch during Passover. Which was also the only week at school that I brown bagged, as no allowances were made for the holiday at my prep school kitchen. I dont think they were particularly gracious about Lent, either, come to think of it….. Anyway - my mothers version was not my favorite - she used one of those hand cranked grinders, which I adored using and watching but really hated the resulting texture, or lack thereof, of the finished product. One summer day, my cousin Eric introduced me to his version, which is how I make mine to this day (with allowances for additives): Peel eggs, preferably while still quite warm. Separate yolks from white, mash yolk into mayonnaise with whatever seasonings you use (I like a pinch of dry mustard, and a little curry powder), and blend until smooth. Rough chop the whites, and blend. Add more mayo if needed. I am ok with celery, and a tiny bit of onion, but bar pickles of any kind, but sometimes just the basic stuff is exactly what I want. I cant eat it anymore, but still remember thinking the ideal combo was lightly toasted (a little crunch, but no shattering) white bread, a single leaf of iceberg lettuce, and a glass of milk. The only improvement would be to be in our old kitchen, making it with my cousin again. Well discuss grilled cheese and tomato soup tomorrow.
Posted on: Mon, 21 Apr 2014 14:28:19 +0000
Trending Topics
Recently Viewed Topics
© 2015