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).