Lately I’ve been craving egg salad. It reminds me of my childhood summers and growing up in Texas, and when my good friend Candy brings me fresh eggs, that’s all the inspiration I need. Egg salad is inexpensive, picnic portable, yummy and so easy to make. Pile it on top of a piece of toasted baguette with fresh tomato and arugula, serve it in a bowl surrounded by crackers for a snack or folded up in a lettuce leaf just picked from the garden. Here is my version, but eggs simply mixed with a bit of salt and pepper and mayo works too! Happy summer!
Wren’s Egg Salad 1 dz eggs, hard boiled, peeled and chopped* 1 stalk celery, sliced thinly 2 green onions, sliced thinly 1 t yellow mustard, “hot dog style” 1/4 cup Best Foods mayo, more as needed 1/2 t salt 1/4 t freshly ground pepper 2 T sweet pickle relish (optional)
Mix all above ingredients together in a medium sized bowl. Taste, enjoy! _____ *My version of hard boiled eggs (everybody has one!) Cover cold eggs with cold water and bring to a boil. Boil for 2 minutes then turn off the flame and let them sit in the water for 12 minutes. Drain and run under cold water until cool.