From the time I was a young child, I've had trouble with egg salad. Considering it's not something you run into every day, this usually wasn't a problem. I'm not a picky eater, it was just that the texture of the stuff always made me gag. My only memories of egg salad were when there was a funeral, my mom would make oodles of sandwiches and off they'd go. I don't recall ever eating those ones. Then when I was older, I stayed with an uncle and aunt, and my aunt made them for lunch almost every day. And because my parents raised me to eat whatever was in front of me, I'd gag them down.
So, when we had our own chickens, I started revisiting the dilemma. Egg salad is super easy, cheap and filling. But, it took me 2 years to even get the nerve to try it. I tried recall what had made them so disgusting, and then not go in that direction! Here's what I found:
Texture: my memories were of this gluey, gummy stuff that stuck to the roof of your mouth as you tried to swallow. That squashed between 2 slabs of white bread, and you are destined to choke. That is, if it gets that far.
Flavor: absolutely bor-ring. (too much mayo, just salt and pepper for taste)
So, finally this winter I got up the nerve to try making it. And what I found is fabulous.
Here's what we do: Boil eggs 11 minutes (this was recommended in Reader's Digest as the perfect time for hard boiled eggs). Rinse under cold water (or make enough from something else and store in the fridge until you're ready to use them and they'll already be cold). We usually make hard boiled eggs for breakfast on Sunday mornings, so I do extra for Monday lunch. Have kids peel the eggs. Slice coarsely a couple times with a pastry blender (not a fork, as you get mush). Add spices. We use dry mustard and a special blend called Wobbie's to taste (a type of seasoning salt with fresh dried herbs made by a friend of a friend who is a chef, but Lawry's works too). Add a small amount of mayo, just so that it slightly sticks together. It should be fluffy, not gummy/soupy. We then put it in crusty pita pockets, and voila! Lunch! The kids love it, I love it and Greg loves it. Yay! We usually eat our veggies on the side, but you could throw some in, like in the picture if you want.
**If you have trouble peeling the eggs, cracking them while you're cooling them in the cold water helps. The cold water gets in between that membrane and the shell and makes them easier to peel.
Sometimes those childhood "hurdles" are harder to get over than we anticipate. Now for riding a horse...we'll leave that to another day...or year...or decade!
So, when we had our own chickens, I started revisiting the dilemma. Egg salad is super easy, cheap and filling. But, it took me 2 years to even get the nerve to try it. I tried recall what had made them so disgusting, and then not go in that direction! Here's what I found:
Texture: my memories were of this gluey, gummy stuff that stuck to the roof of your mouth as you tried to swallow. That squashed between 2 slabs of white bread, and you are destined to choke. That is, if it gets that far.
Flavor: absolutely bor-ring. (too much mayo, just salt and pepper for taste)
So, finally this winter I got up the nerve to try making it. And what I found is fabulous.
Here's what we do: Boil eggs 11 minutes (this was recommended in Reader's Digest as the perfect time for hard boiled eggs). Rinse under cold water (or make enough from something else and store in the fridge until you're ready to use them and they'll already be cold). We usually make hard boiled eggs for breakfast on Sunday mornings, so I do extra for Monday lunch. Have kids peel the eggs. Slice coarsely a couple times with a pastry blender (not a fork, as you get mush). Add spices. We use dry mustard and a special blend called Wobbie's to taste (a type of seasoning salt with fresh dried herbs made by a friend of a friend who is a chef, but Lawry's works too). Add a small amount of mayo, just so that it slightly sticks together. It should be fluffy, not gummy/soupy. We then put it in crusty pita pockets, and voila! Lunch! The kids love it, I love it and Greg loves it. Yay! We usually eat our veggies on the side, but you could throw some in, like in the picture if you want.
**If you have trouble peeling the eggs, cracking them while you're cooling them in the cold water helps. The cold water gets in between that membrane and the shell and makes them easier to peel.
Sometimes those childhood "hurdles" are harder to get over than we anticipate. Now for riding a horse...we'll leave that to another day...or year...or decade!
