So here in snowy Minnesota, we are enjoying a crazy awesome winter. Sunny, way warmer than usual, and as of today, only a tiny bit of snow on the ground! I can’t remember a winter that has been this mild, well…ever. I have to say all of this very mild weather has kept my mood from heading to despair (although I love living in a place that has 4 seasons- there is truly nothing like watching the snow fall from a window- I have little to no interest in actually spending time out in the cold…and trust me, I’ve sure tried to be interested). At this point of the winter I frequently need rescuing. Even though this winter has has been relatively mild, I’m still ecstatic that spring is on its way. Longer days, daylight when I wake up, birds chirping outside, and egg salad.
Egg salad? Did I really say egg salad? Yep, to me, egg salad is spring. I think I first started making egg salad as a way to use up the Easter eggs that had been dyed by the kids. Then I found out my mother in law liked egg salad and so I worked on refining my recipe while making it for her while visiting her sunny winter home in Arizona. Now it’s a super easy snack that I serve over whatever greens I have in my refrigerator and with whatever crackers I have in my pantry.
I have found a few tips and tricks to make it even easier. First of all, when I get dill in my CSA, or when it gets easy to find at the coop, I freeze it so it is easy to pull some out, even in the winter. I have found (courtesy of Holly) peeled, hard boiled eggs packed in oxygen at Costco-can’t get any easier than that! I have also found that a pastry blender makes quick work of chopping eggs for this salad. This egg salad recipe is savory, a little spicy and has a great crunch. Try it, and experience a little bit of spring. It just may rescue you from the doldrums of winter. (Plus what else are you going to do with those Easter eggs?)
If you need a tutorial on how to boil an egg, you can find it (courtesy of the Kitchn) here.
- 6 hard boiled eggs, peeled (see link in blog post for instructions on how to boil an egg)
- 1.5 Tablespoons dijon mustard
- 3 Tablespoons mayonnaise
- ¼ cup chopped red onion
- 2 Tablespoons chopped celery
- 1 Tablespoon chopped dill
- ¼ teaspoon pepper
- ¼ teaspoon salt
- ¼ teaspoon crushed red pepper (optional, but adds a ton of fabulous flavor!)
- Greens to serve with egg salad (or bread if you prefer a sandwich)
- Crackers to serve with egg salad
- Place the hard boiled eggs into a medium bowl.
- Use a pastry blender or fork or potato masher to chop the eggs into small pieces
- Add mayonnaise and dijon mustard and blend.
- Stir in chopped onion, chopped celery, and dill.
- Add black pepper, salt and crushed red pepper and combine.
- Serve egg salad over greens with crackers on the side.
- Or...use the egg salad for a sandwich!