It’s Spring! We have a very small flock but they are laying like a big flock. We have more eggs than we know what to do with. You know how your neighbors start avoiding you in the summer when your zucchini comes in? That’s what folks in our neighborhood are doing when they see me coming with an egg carton in my hand.
By Fir002 from Australia (Freerange eggs) [CC-BY-SA-3.0 (www.creativecommons.org/licenses/by-sa/3.0)], via Wikimedia Commons
I love egg salad. I know it’s kind of a pedestrian food, and folks tend to associate it with Easter (a way to use up Easter eggs), but I remember my Granny making it. I confess that I judge diners and cafés by the quality of their egg salad sandwich.
What follows is more a method than a recipe, but it approximates Granny’s, at least as I remember it.
By Biswarup Ganguly from Howrah, India (Unshelled Chicken Eggs) [CC-BY-SA-3.0 (www.creativecommons.org/licenses/by-sa/3.0)], via Wikimedia Commons
Boil about a dozen eggs. You need hard boiled, not soft boiled eggs. Cool them just enough to peel them (run cold water in the pan) – you want the eggs warm. As you peel them, add them to a bowl, using a fork to break them up as you go*. Add about 2 tablespoons butter (this works best if butter is room temperature) and use a fork to continue mashing eggs until fine. Now add 2 tablespoons sour cream or Greek-style yogurt, about that much pickle relish (we used our Squash Relish), and lots of black pepper (do not skimp here!). Keep mashing and mixing until you’re happy with how it looks.
By jill, jellidonut… whatever from Raleigh, NC, USA (Atomic Cafe Egg Salad Love!) [CC-BY-SA-2.0 (www.creativecommons.org/licenses/by-sa/2.0)], via Wikimedia Commons
Make a sandwich and celebrate Spring!
* If you’d rather not use the fork method, grating them works, too. Granny’s egg salad didn’t have big pieces of egg white!
Save it to your recipe box!
Granny’s Egg Salad
Editor’s Note: See BuckeyeGirl’s Perfect Hard-Boiled Eggs for tips on boiling and peeling fresh eggs.