RedBarn Egg Salad

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!

About beckystattelman

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