Nothing too special about egg salad on toast, but it is the kind of food that can be counted upon if it’s made well. My ingredients were local (and personal), so it tasted good and also felt good to make, which is what I actually, very much needed. And for those reasons, it might have been the best thing I’ve eaten all summer. I’m not sure anyone needs a recipe for egg salad, but this is what to do just in case:
Just barely hard boil four free-range eggs from Black Dog Acres, then peel and chop.
Mix with one rib of celery (diced), one small jalapeno pepper (seeded and diced) and one quarter of a small red onion (shaved). All from farmer Bernie.
Stir in one or two generous tablespoons of mayonnaise (just make your own like this or this with more of the trustworthy eggs). Add dashes of kosher salt, black pepper, and
good amazing paprika (but only if you are lucky enough to have a friend who will wait patiently while you smell every paprika twice before you find the perfect one).
Pile half of the salad on a thick slice of crunchy toast (save the other half for your better half). Add chopped herbs from my garden, a sliced tomato from my mother’s. Add a little more Spanish paprika (in honor of the Spaniard who baked the bread).
OK, Casey, this post made me smile and tear up a little. It also looks amazing and delicious. We made sandwiches too, and Raphael was right about the bread and how to slice it! And a side note is that I think I love that man. He could be Grandpa Perry’s Spanish brother.
And, by the way, I love egg salad! Bethy and I were just discussing it the other day, because when we were little Nana Jan used to make these giant egg salad sandwiches that overflowed and were great but a giant mess. She would say,”No one likes a dry sandwich!”
Remember that Bethy?
I do remember that. I had the biggest sandwich always at school! I love egg salad too and that looks great. I cook eggs the Martha way. They always turn out perfect. Bring the water to a boil that is just covering the eggs. Turn off the burner. Lid on and let sit for 20 min.
I do something quite similar to you/Martha. I start with just enough cold water to cover the eggs and bring them to a boil over medium heat. I then take them off of the burner completely and cover for 15 minutes.
Casey, this egg salad looks amazing. This post made me fall in love with Kent all over again. (P.S. this blog is such a great idea).
I’ll make you egg salad anytime, Mel.