Holy firecracker, it’s almost the 4th of July! So much to think about; the heat, the parties, the food, the amazing luxury of living in America! Where to start? A young(er) friend of mine took advantage of a private moment to ask me, “Becky, how do you make your egg salad?” I was tempted, just for a brief thought, to wave her off and say, “Honey, everyone knows how to make egg salad! Boil some eggs, throw some chopped goods in the bowl with it and. . . . chill it well. ”
I can remember how it was when you were first trying to figure out the recipes that everyone knows. Honey, here is the way I made it today and ‘lumber-guy’ says it’s right up there with some of my best attempts! You give it a try, call if you need me, chill it well and thank God that we have the ingredients and freedom to. . . .whip up a bowl of egg salad to have on hand in our amazing refrigerators!
Egg Salad: Boil and cool 12 eggs-peel and chop(thank you RedBarn hens). Chop 1/2 of a large onion. Chop two stalks of celery. Locate approx. 1 cup of Mayo or salad dressing, 3 tablespoons of your favorite mustard(since I have started mixing types and including a honey variety he really likes it-start low and add if you think it needs more zip) 1/2 tsp. coarsely ground black pepper, 1/2 tsp. sea salt. Mix it all up in a bowl-any order you choose. My guy likes to eat it as a dip w/crackers, rather than a sandwich, so I dress it up a little to start out with by adding a few shakes of dry Parsley and more of the ground pepper on top. He does some things just for me. . . .I make the egg salad just because he likes it that much!