Thursday, February 18, 2010


When I was a kid... make that teenager... heck, who am I kidding?  Up until the past year or so I had huge aversion to most things with the name 'salad' in it. Oh, I liked salad-salad alright.  You know, lettuce with veggies, croutons, bacon bits, dressing and a great selection of other toppings that we're told nullify the point of eating a salad in the first place.  I also liked chicken salad, tuna salad, and pasta salad - but only the stuff I made.  You could certainly keep your macaroni salad, potato salad, spaghetti salad, egg salad and even cole slaw for all I cared.  But, here of late, I am branching out.  It's time to grow up.

I found a recipe in my Patchwork Potluck cookbook by Gooseberry Patch.  It made a really yummy lunch for me and Isaac today.

Hard boil 6 eggs and peel them.

Give them a rough chop.  I suppose you could use an egg cutter and get really small egg bits, but I want to actually bite into something.  As you can see, I've yet to master the art of hard boiling an egg without that tell tale green ring around the yolk.  Please, help me.  I'm really not yellow yolk intolerant.

To your eggs add 1/3 cup of chopped celery.  I chopped a little bit too much celery up - so, we're gonna take a celery induced bunny trail.  Mkay?

If you find yourself having chopped too much celery or onion, pepper... just bag it up, label it and stick it in the freezer.  It comes in really handy when you need just a little of something to put in an omelet, potatoes, soup, or what-have-you.

Do you often find yourself with embarrassing, LCS or Limp Celery Syndrome?  Then, have I got a cure for you!!!

Wrap up that fresh, firm celery in aluminum foil and you'll have firm and crisp celery for weeks to come!  Disclaimer: Using aluminum foil to wrap your celery in will NOT cause the following side effects; runny nose, pussy eyes, IBS, anxiety, depression, suicidal thoughts,  canker sores, lymphoma or blindness.  But, it may cause extra money in your grocery budget due to lack of wasting rotted food.  Now, back to our regular broadcasting...

Add 1/3 cup chopped onion.  It doesn't matter what color.  I just had a red one going because we used some on our pizza last night.  Plus, it's pretty.  Who doesn't like purple vegetables?  Why don't we call them purple onions?  Anyone?  Alrighty then...

1/2 teaspoon salt.

1/4 teaspoon pepper.

1/2 teaspoon dry mustard.

1 whoppin' tablespoon (3 tsp.) dill weed.

1 teaspoon Worcestershire sauce.  Does anyone actually know how to pronounce this stuff?

1 to 2 teaspoons mustard.  I like 2.

3 to 4 tablespoons mayo - not Miracle Whip.  Ew.  My philosophy on the white stuff?  Less is definitely more.

Mix it all up and refrigerate for about an hour before you eat it...

on homemade French baguette...or...

homemade multigrain bread.  Or, regular bread, crackers, whatever.  It's really good.  The next time you're hankerin' for some egg salad give this a try.

Happy Homemaking!

1 comment:

Anonymous said...

Sure beats my regular mustard/mayo egg salad. Wowzers. BTW: My daughter LOVES egg salad. I never liked it or potato salad or tuna salad. Now I can stomach egg salad, but that is the only one.