Tangy Egg Salad
It is going to be 80+ today, so it was time to think about cold foods (and yes, it was snowing here a week ago, welcome to Colorado). Egg salad is one of my favorite, quick and easy cold foods. Served on bread, toast or crackers with a generous slice of tomato, it’s a good lunch.
Easy to make: plan on 2 eggs per person, add eggs to saucepan, cover with water and a splash of vinegar, cover, bring to a low boil and then turn the heat off, let sit 15-20 minutes. This cooks the eggs without breaking the shells. Let cool, peel and chopped in a bowl. I have a pastry blade that works perfect for this.
Next I add a splash of dill pickle juice, and you can also add minced dill pickles if you like – I usually just add some slices to my sandwich – a bit of yellow mustard and a heaping dollop of Miracle Whip. Yeah, I know that can be controversial – but I really do prefer it to regular mayonnaise. So sue me, I also like macaroni and cheese made with Velveeta. :-) A little salt and pepper, and it’s done. To really make it tasty, I added crumbled bacon today. Let refrigerate for a few hours (mine is there right now) to really blend the flavors and lunch is served. I’ll have mine on toast, please.